🔗 Share this article Delight in These Three Hellenic Croquette Creations Leek Patties Small crispy croquettes, often referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek patties deliver a delicious combination of savory beef with the delicate, slightly sweet essence of fresh leeks, rendering them truly crave-worthy. Produces 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, finely chopped 1 tbsp parsley, diced ½ tsp sweet paprika Olive oil, for cooking Lemon slices, to garnish Clean the fresh leeks well and remove the base and the bulk of the dark green parts. Chop in half longways then into 1.5cm rounds. Put in a large skillet and cover with fresh water, then heat over a medium flame for about 20 mins or until cooked through. Strain the leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and paprika and flavor liberally with seasoning. Mix thoroughly using your hands then shape a couple of spoonfuls into a patty, shaping a little. Put on a tray and repeat for the balance of the mixture. Warm oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the croquettes in batches until golden on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Remove the finished croquettes to a tray topped with kitchen paper and let to cool. Offer with lemon wedges. Spinach Patties These delightful cheesy spinach patties are a true delight. The crispy exterior opens up to a creamy center. The fresh spinach adds a fresh, slightly natural flavor, while the grated cheese offers a rich, flavorful smoothness. It's possible to replace the cheesy element with cooked, mashed potato if you wish. Yields 16–18 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the fridge) 3 tbsp extra virgin oil 1 onion, diced small 2 garlic cloves, crushed 100g hard cheese, shredded 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), additional if necessary 3 eggs Olive oil for deep-frying (or use vegetable oil) Lemon slices, to garnish When using fresh spinach, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then press out any remaining moisture and set aside. For thawed frozen spinach, thoroughly press out extra water. Preheat the oil in a pan over a moderate heat and cook the diced onion and minced garlic until softened, about 4 minutes. Take off the stove. Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and season with salt and pepper. Mix completely until blended. If the preparation appears too loose, add some more breadcrumbs. Using your hands, shape the dough into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a baking sheet lined with parchment paper. Cover and cool for at least one hour. In a big skillet over medium heat, preheat cooking oil to a level of about 1 centimeter. Cook the patties a few at a time for a couple of minutes on both sides, turning so they are crispy completely, then put on paper towel. Offer with fresh lemon. Kroketes Fakes Featuring a crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome appetizer or meal. Makes 12 45g dry lentils (0.25 cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (half a cup) 1 yellow onion, minced 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp parsley, chopped 1 fresh egg Seasoning, to taste Creamy yogurt and lemon wedges, to accompany Put the dry lentils in a saucepan and fill with ample fresh water. Boil over a moderate heat for about 20 mins or until partially softened, adding more water to maintain the pulses immersed if necessary. Mix in the burghul and continue cooking until tender. Drain the lentils and burghul completely and put aside in a bowl. Preheat half of the