🔗 Share this article Savor These Tasty Three Greek Croquette Dishes Leek Patties Petite pan-fried croquettes, often called keftedes, represent a beloved signature dish in Sephardic culinary traditions. These particular leek patties present a delicious blend of savory minced beef with the delicate, slightly sweet essence of tender leeks, making them absolutely addictive. Makes 12 4 large leeks 250g minced beef meat 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp dill, minced 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Olive oil, for frying Lemon slices, to serve Clean the green leeks properly and cut away the base and the majority of the green tops. Cut lengthwise along the length then into 1.5-centimeter slices. Put in a large skillet and fill with cold water, then cook over a moderate heat for about 20 minutes or until tender. Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season well with salt and pepper. Combine completely using your hands then shape a several tablespoonfuls into a patty, shaping a slightly. Put on a tray and repeat for the remaining of the mixture. Warm olive oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the patties in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Remove the finished fritters to a tray covered with kitchen paper and permit to drain. Present with lemon wedges. Keftes de Espinacha These amazing spinach with cheese patties are a real pleasure. The crispy crust gives way to a soft filling. The leafy spinach adds a vibrant, slightly earthy taste, while the grated cheese provides a savory, umami smoothness. It's possible to replace the dairy cheese with boiled, pureed potato if you wish. Produces 16–18 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge) 3 tbsp oil 1 onion, minced 2 cloves of garlic, minced 100g salty cheese, grated finely 80g creamy ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), with more if necessary 3 fresh eggs Oil for deep-frying (or alternatively vegetable oil) Lemon wedges, to serve When using leafy greens, wash it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Place in a large saucepan with a bit of water over a medium heat. Once cooked, strain in a strainer for about a quarter hour, then press out any excess liquid and put aside. When working with thawed frozen spinach, completely squeeze out unwanted moisture. Preheat the cooking oil in a pan over a medium heat and saute the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the flame. Combine the prepared spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a container and season with seasoning. Combine thoroughly until incorporated. If the preparation seems too soft, mix in some additional crumbs. Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut but less bulky than an egg, and put them on a tray topped with baking paper. Wrap and refrigerate for at least 60 minutes. In a big skillet over medium heat, preheat oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on paper towel. Serve with fresh lemon. Lentil Patties With their golden crust and moist center, these croquettes are not only flavorful but also a wonderfully healthy bite or main course. Produces 12 45g dried brown lentils (one-quarter cup) 90g cracked wheat (half a cup) 125ml extra virgin oil (½ cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp flat-leaf parsley, diced 1 fresh egg Salt and pepper, to taste Creamy yogurt and fresh lemon, to accompany Place the brown lentils in a pot and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding additional water to maintain the lentils covered if necessary. Mix in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul well and reserve in a container. Preheat 50% of the