🔗 Share this article Enjoy These Delectable 3 Greek Croquette Recipes Leek Patties Bite-sized crispy patties, typically called keftedes, are a cherished speciality in Sephardic Jewish cooking. These leek patties deliver a tasty fusion of savory minced beef with the gentle, slightly sweet flavour of leeks, making them absolutely irresistible. Yields 12 4 fresh leeks 250g minced beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon slices, to serve Wash the leeks carefully and remove the root ends and most of the dark green parts. Cut into halves along the length then into 1.5cm rounds. Place in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 minutes or until softened. Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and spice well with salt and pepper. Combine well using your fingers then shape a several tablespoonfuls into a croquette, shaping a little. Place on a platter and continue for the balance of the ingredients. Heat olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is ready, fry the croquettes in small batches until golden on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Take out the cooked patties to a plate covered with absorbent paper and let to rest. Offer with fresh lemon. Spinach Patties These spinach with cheese patties are a real pleasure. The crunchy outside reveals a soft interior. The spinach brings a fresh, slightly earthy flavor, while the cheese provides a rich, flavorful richness. Feel free to swap the dairy cheese with cooked, pureed spuds if you like. Produces 16–18 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the refrigerator) 3 tbsp olive oil 1 yellow onion, diced small 2 garlic pieces, minced 100g hard cheese, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed 3 large eggs Oil for pan-frying (or alternatively vegetable oil) Fresh lemon, to garnish When using fresh spinach, wash it carefully, removing any hard stems, and coarsely chop it into large chunks. Place in a large saucepan with a small amount liquid over a medium heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any extra water and put aside. For defrosted spinach, carefully remove excess liquid. Preheat the olive oil in a pan over a medium flame and saute the onion and garlic until translucent, about a few minutes. Take off the flame. Combine the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too soft, mix in some more crumbs. By hand, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an large egg, and place them on a plate covered with wax paper. Cover and cool for at least 60 minutes. In a big skillet over moderate heat, warm olive oil to a level of about half an inch. Cook the patties a few at a time for two to three minutes each side, turning so they are crispy everywhere, then transfer on paper towel. Offer with lemon slices. Lentil Croquettes Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a extremely nutritious appetizer or dish. Makes 12 45g dry lentils (one-quarter cup) 90g bulgur wheat (half a cup) 125ml oil (½ cup) 1 large onion, minced 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp fresh parsley, chopped 1 fresh egg Salt and pepper, to preference Creamy yogurt and lemon wedges, to garnish Put the brown lentils in a pot and cover with plenty of cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring more water to ensure the lentils immersed if needed. Stir in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and reserve in a bowl. Preheat half of the