🔗 Share this article Enjoy These Tasty Three Greek Croquette Dishes Leek Croquettes Bite-sized crispy fritters, commonly referred to as keftedes, represent a beloved speciality in Jewish cooking. These leek croquettes present a delicious blend of savory minced beef with the subtle, sweetly mild taste of leeks, and they are absolutely crave-worthy. Makes 12 4 fresh leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp parsley, finely chopped ½ tsp mild paprika Oil, for cooking Fresh lemon wedges, to accompany Clean the green leeks well and cut away the root ends and the bulk of the green tops. Slice lengthwise longways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until softened. Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and paprika and flavor well with pepper and salt. Mix thoroughly using your hands then shape a several scoops into a patty, shaping a little. Set on a tray and repeat for the balance of the ingredients. Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is hot, brown the croquettes in small groups until golden on both sides. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Take out the finished patties to a tray lined with paper towel and let to cool. Present with lemon slices. Spinach Croquettes These delightful spinach and cheese croquettes are a true delight. The crunchy exterior opens up to a soft filling. The leafy spinach imparts a vibrant, moderately natural flavor, while the dairy offers a rich, savory smoothness. You can substitute the cheesy element with boiled, crushed potato if you like. Produces 16–18 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge) 3 tbsp oil 1 onion, minced 2 garlic cloves, crushed 100g kefalotyri, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), with more if required 3 eggs Olive oil for pan-frying (or vegetable oil) Lemon wedges, to accompany When using raw spinach, rinse it carefully, discarding any tough stems, and cut into it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once wilted, strain in a sieve for about 15 mins, then press out any remaining moisture and set aside. For previously frozen spinach, completely remove excess liquid. Preheat the cooking oil in a frying pan over a medium flame and saute the diced onion and garlic until tender, about four minutes. Remove from the flame. Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Mix well until incorporated. If the preparation looks too soft, incorporate some additional breadcrumbs. By hand, shape the mixture into elongated patties slightly larger than a nut but less bulky than an egg, and put them on a baking sheet covered with wax paper. Seal and cool for at least one hour. In a big skillet over medium heat, preheat oil to a amount of about 1cm. Cook the croquettes a handful for a couple of minutes per side, flipping so they are crispy everywhere, then place on absorbent paper. Offer with lemon wedges. Lentil Croquettes Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully nutritious appetizer or main course. Makes 12 45g brown lentils (0.25 cup) 90g burghul (half a cup) 125ml extra virgin oil (half a cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, diced 1 tbsp fresh parsley, diced 1 fresh egg Seasoning, to taste Yogurt and fresh lemon, to serve Put the dry lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding more water to ensure the lentils immersed if needed. Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and reserve in a mixing bowl. Preheat a portion of the