🔗 Share this article Enjoy These Delectable Three Hellenic Croquette Dishes Keftedes me Prassa Small crispy croquettes, commonly referred to as keftedes, stand as a beloved delicacy in Jewish cooking. These wonderful leek patties present a tasty blend of hearty beef with the gentle, slightly sweet flavour of leeks, rendering them truly crave-worthy. Yields 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp fresh parsley, diced ½ tsp mild paprika Oil, for cooking Lemon wedges, to accompany Thoroughly wash the leeks carefully and trim off the roots and most of the green tops. Chop into halves along the length then into half-inch pieces. Put in a deep pan and submerge with water, then simmer over a medium flame for about 20 minutes or until softened. Drain the cooked leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season generously with pepper and salt. Mix completely using your palms then shape a several scoops into a ball, pressing a slightly. Place on a plate and repeat for the rest of the ingredients. Warm cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is ready, brown the croquettes in small batches until golden on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the cooked patties to a plate topped with kitchen paper and permit to drain. Offer with lemon slices. Keftes de Espinacha These spinach with cheese patties are a true delight. The golden exterior gives way to a creamy filling. The spinach adds a fresh, somewhat green note, while the dairy gives a rich, flavorful smoothness. Feel free to swap the cheesy element with boiled, mashed potatoes if you like. Yields 16–18 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 garlic cloves, crushed 100g hard cheese, grated finely 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), plus extra if necessary 3 eggs Cooking oil for pan-frying (or neutral oil) Fresh lemon, to accompany When using fresh spinach, rinse it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little water over a medium flame. Once wilted, strain in a colander for about 15 mins, then press out any remaining moisture and put aside. For thawed frozen spinach, thoroughly squeeze out excess liquid. Heat the cooking oil in a pan over a medium flame and cook the onion and minced garlic until softened, about a few minutes. Remove from the heat. Combine the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a container and season with salt and pepper. Mix completely until incorporated. If the mixture seems too soft, incorporate some extra breadcrumbs. With your fingers, form the preparation into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and set them on a plate lined with wax paper. Seal and refrigerate for at least one hour. In a big skillet over moderate heat, preheat cooking oil to a depth of about 1cm. Fry the patties a few at a time for 2–3 minutes on both sides, turning so they are golden completely, then put on absorbent paper. Serve with lemon wedges. Lentil Croquettes Boasting a golden crust and tender interior, these patties are not only tasty but also a wonderfully nutritious bite or main course. Makes 12 45g dry lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (half a cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, chopped 1 egg Pepper and salt, to preference Greek yoghurt and lemon wedges, to garnish Put the lentils in a pan and cover with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, adding more water to maintain the lentils covered if required. Add the burghul and continue cooking until fully cooked. Strain the lentils and burghul well and set aside in a bowl. Preheat a portion of the