🔗 Share this article Delight in These 3 Hellenic Fried Patty Recipes Leek Croquettes Small fried patties, often called keftedes, represent a beloved signature dish in Jewish cuisine. These particular leek croquettes offer a flavorful fusion of rich ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them utterly crave-worthy. Yields 12 4 leeks 250g minced beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for frying Lemon wedges, to serve Thoroughly wash the leeks properly and cut away the root ends and most of the green tops. Chop lengthwise lengthways then into 1.5cm rounds. Transfer in a deep pan and fill with water, then simmer over a medium heat for about 20 mins or until softened. Remove the water from the leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor liberally with salt and pepper. Stir well using your fingers then form a few scoops into a croquette, pressing a slightly. Put on a tray and continue for the rest of the mixture. Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, fry the croquettes in batches until crispy on all sides. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Transfer the ready croquettes to a dish topped with absorbent paper and let to rest. Serve with lemon slices. Keftes de Espinacha These spinach with cheese croquettes are a true pleasure. The golden crust opens up to a soft interior. The fresh spinach adds a vibrant, somewhat green taste, while the dairy gives a savory, savory smoothness. You can substitute the cheesy element with steamed, crushed potatoes if you like. Makes 16–18 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator) 3 tbsp olive oil 1 yellow onion, finely diced 2 garlic cloves, minced 100g kefalotyri, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), with more if needed 3 eggs Olive oil for deep-frying (or use neutral oil) Fresh lemon, to garnish If using raw spinach, wash it well, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a big pot with a little water over a medium heat. Once softened, strain in a colander for about 15 minutes, then press out any excess liquid and set aside. If using previously frozen spinach, thoroughly remove unwanted moisture. Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic until tender, about 4 minutes. Turn off the flame. Place the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Stir completely until combined. If the mixture appears too wet, incorporate some additional breading. Using your hands, form the dough into oval shapes a bit bigger than a nut but more compact than an egg, and set them on a plate covered with parchment paper. Seal and refrigerate for at least one hour. In a big skillet over medium heat, heat cooking oil to a level of about half an inch. Brown the fritters a handful for a couple of minutes on both sides, flipping so they are golden brown completely, then put on paper towel. Offer with lemon slices. Kroketes Fakes Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a highly wholesome snack or meal. Makes 12 45g brown lentils (0.25 cup) 90g burghul (0.5 cup) 125ml oil (0.5 cup) 1 onion, minced 1 tsp cumin powder 1 tbsp fresh mint, minced 1 tbsp parsley, diced 1 large egg Pepper and salt, to taste Yogurt and fresh lemon, to serve Put the lentils in a pot and fill with plenty of fresh water. Simmer over a medium flame for about 20 mins or until nearly done, pouring more water to maintain the legumes submerged if needed. Mix in the bulgur wheat and continue cooking until tender. Drain the ingredients completely and reserve in a bowl. Heat 50% of the