🔗 Share this article Enjoy These Delectable Triple Greek Croquette Recipes Keftedes me Prassa Bite-sized pan-fried fritters, often referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These leek fritters offer a flavorful combination of hearty minced beef with the gentle, sweetly mild taste of leeks, making them truly addictive. Makes 12 4 leeks 250g minced beef meat 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon slices, to accompany Thoroughly wash the green leeks well and remove the roots and the majority of the dark green parts. Slice in half along the length then into half-inch pieces. Put in a large skillet and submerge with water, then cook over a medium flame for about twenty minutes or until cooked through. Strain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Stir well using your fingers then shape a couple of tablespoonfuls into a croquette, flattening a slightly. Put on a platter and repeat for the balance of the preparation. Preheat olive oil in a pan to a depth of about 2cm over a medium flame. When the oil is hot, fry the patties in small groups until crispy on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Transfer the ready croquettes to a tray covered with paper towel and allow to drain. Present with lemon wedges. Keftes de Espinacha These delightful spinach with cheese croquettes are a genuine delight. The crunchy exterior gives way to a soft interior. The fresh spinach brings a fresh, somewhat earthy taste, while the grated cheese provides a savory, savory creaminess. You can substitute the cheesy element with steamed, pureed potato if you like. Makes 16–18 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the refrigerator) 3 tbsp oil 1 onion, diced small 2 garlic cloves, crushed 100g kefalotyri, grated finely 80g ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g crumbs (about 1.25 cups), with more if necessary 3 fresh eggs Oil for frying (or use neutral oil) Lemon slices, to garnish For fresh spinach, rinse it carefully, removing any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then press out any extra water and reserve. For thawed frozen spinach, carefully remove extra water. Preheat the cooking oil in a pan over a medium heat and fry the diced onion and minced garlic until translucent, about a few minutes. Take off the flame. Place the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Stir completely until incorporated. If the mixture appears too soft, incorporate some extra crumbs. Using your hands, form the preparation into oval shapes slightly larger than a nut but more compact than an chicken egg, and put them on a plate lined with wax paper. Seal and cool for at least 1 hour. In a large frying pan over medium flame, heat cooking oil to a level of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy everywhere, then transfer on kitchen roll. Serve with lemon slices. Lentil Patties Boasting a crunchy outside and tender interior, these patties are not only delicious but also a extremely healthy bite or dish. Produces 12 45g dry lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml olive oil (0.5 cup) 1 onion, minced 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp fresh parsley, chopped 1 large egg Seasoning, to preference Greek yoghurt and fresh lemon, to garnish Put the dry lentils in a pot and fill with enough water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the lentils covered if needed. Mix in the cracked wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and put aside in a container. Preheat half of the