🔗 Share this article Savor These Three Hellenic Croquette Recipes Keftedes me Prassa Small fried fritters, often known as keftedes, represent a treasured delicacy in Jewish culinary traditions. These particular leek croquettes offer a delicious combination of savory beef with the gentle, mildly sweet flavour of fresh leeks, rendering them utterly addictive. Produces 12 4 fresh leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp parsley, minced ½ tsp paprika Oil, for cooking Lemon slices, to garnish Thoroughly wash the green leeks properly and remove the base and the bulk of the green stalk. Chop in half lengthways then into half-inch rounds. Place in a deep pan and cover with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through. Strain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Mix completely using your fingers then mold a couple of spoonfuls into a ball, pressing a slightly. Set on a tray and proceed for the remaining of the ingredients. Preheat oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in batches until crispy on each side. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Take out the finished croquettes to a dish topped with absorbent paper and let to drain. Present with lemon slices. Spinach Croquettes These cheesy spinach croquettes are a real treat. The golden exterior opens up to a creamy interior. The fresh spinach adds a fresh, slightly green flavor, while the grated cheese provides a savory, savory smoothness. It's possible to replace the cheesy element with boiled, pureed potato if you like. Makes 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge) 3 tbsp extra virgin oil 1 large onion, diced small 2 cloves of garlic, minced 100g hard cheese, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (about 1.25 cups), plus extra if necessary 3 eggs Olive oil for frying (or alternatively sunflower oil) Fresh lemon, to garnish When using raw spinach, rinse it carefully, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a bit of water over a medium flame. Once softened, drain in a sieve for about 15 mins, then press out any extra water and put aside. If using thawed frozen spinach, thoroughly press out extra water. Heat the cooking oil in a pan over a medium heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Turn off the flame. Place the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix well until blended. If the dough appears too soft, add some additional breadcrumbs. Using your hands, mold the mixture into elongated patties slightly larger than a nut but smaller than an chicken egg, and put them on a tray covered with wax paper. Seal and chill for at least one hour. In a large frying pan over moderate heat, warm cooking oil to a depth of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, flipping so they are golden brown all over, then place on kitchen roll. Present with lemon wedges. Kroketes Fakes With their crispy exterior and tender interior, these croquettes are not only tasty but also a extremely healthy bite or meal. Produces 12 45g dried brown lentils (one-quarter cup) 90g burghul (half a cup) 125ml oil (0.5 cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, minced 1 large egg Seasoning, to taste Greek yoghurt and lemon slices, to serve Add the dry lentils in a pot and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until partially softened, including extra liquid to keep the legumes submerged if needed. Add the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and set aside in a container. Heat half of the