🔗 Share this article Delight in These Delectable Triple Hellenic Croquette Creations Leek Croquettes Small crispy croquettes, typically referred to as keftedes, are a cherished signature dish in Sephardic culinary traditions. These particular leek patties offer a flavorful fusion of hearty minced beef with the subtle, slightly sweet flavour of fresh leeks, rendering them utterly irresistible. Produces 12 4 fresh leeks 250g ground beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp flat-leaf parsley, diced ½ tsp mild paprika Olive oil, for cooking Lemon slices, to accompany Thoroughly wash the leeks well and remove the root ends and the majority of the green tops. Slice lengthwise along the length then into half-inch slices. Place in a deep pan and fill with cold water, then cook over a medium heat for about 20 mins or until softened. Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Stir completely using your fingers then shape a couple of scoops into a patty, flattening a little. Place on a tray and repeat for the remaining of the mixture. Warm cooking oil in a skillet to a depth of about 2cm over a medium heat. When the oil is hot, brown the patties in small groups until crispy on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the ready fritters to a tray lined with kitchen paper and allow to cool. Present with lemon wedges. Spinach Patties These amazing cheesy spinach croquettes are a real delight. The crunchy exterior gives way to a soft interior. The spinach adds a fresh, slightly green note, while the cheese provides a deep, flavorful creaminess. Feel free to swap the dairy cheese with steamed, pureed potato if you like. Makes 16–18 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the fridge) 3 tbsp oil 1 onion, finely diced 2 garlic cloves, finely chopped 100g salty cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), with more if required 3 eggs Oil for frying (or use neutral oil) Fresh lemon, to serve When using fresh spinach, clean it well, getting rid of any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a little water over a moderate heat. Once softened, drain in a colander for about 15 minutes, then press out any extra water and reserve. When working with defrosted spinach, thoroughly remove unwanted moisture. Heat the oil in a pan over a medium heat and fry the onion and garlic until softened, about four minutes. Take off the heat. Place the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a container and season with pepper and salt. Combine thoroughly until incorporated. If the dough seems too wet, incorporate some additional crumbs. Using your hands, form the mixture into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and set them on a tray covered with parchment paper. Cover and refrigerate for at least 1 hour. In a wide pan over medium flame, heat oil to a depth of about 1cm. Fry the patties a small batch for two to three minutes per side, turning so they are crispy completely, then transfer on absorbent paper. Offer with fresh lemon. Lentil Croquettes Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a extremely healthy bite or main course. Produces 12 45g dry lentils (¼ cup) 90g burghul (half a cup) 125ml oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, diced 1 large egg Salt and pepper, to liking Yogurt and fresh lemon, to accompany Place the brown lentils in a pot and fill with enough fresh water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the legumes covered if needed. Add the bulgur wheat and proceed cooking until tender. Drain the mixture thoroughly and reserve in a bowl. Preheat 50% of the