🔗 Share this article Delight in These Delectable 3 Hellenic Croquette Creations Leek Croquettes Bite-sized crispy croquettes, typically referred to as keftedes, represent a treasured signature dish in Sephardic cuisine. These leek croquettes present a tasty blend of rich ground beef with the subtle, mildly sweet flavour of leeks, making them utterly irresistible. Produces 12 4 fresh leeks 250g ground beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp paprika Oil, for cooking Lemon wedges, to garnish Thoroughly wash the fresh leeks carefully and cut away the roots and most of the green stalk. Cut into halves lengthways then into 1.5-centimeter pieces. Put in a large skillet and fill with water, then cook over a medium heat for about twenty minutes or until cooked through. Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and paprika and season generously with salt and pepper. Mix well using your hands then mold a few tablespoonfuls into a croquette, flattening a little. Set on a platter and continue for the rest of the ingredients. Heat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, brown the patties in small groups until golden brown on each side. (Do not fill the skillet as this lowers the heat of the cooking oil.) Transfer the finished patties to a plate topped with paper towel and allow to rest. Serve with lemon slices. Keftes de Espinacha These delightful spinach and cheese patties are a genuine pleasure. The golden crust gives way to a soft interior. The spinach adds a vibrant, moderately green taste, while the cheese offers a savory, flavorful smoothness. It's possible to replace the cheese with boiled, mashed potato if you wish. Makes 16–18 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the cooler) 3 tbsp olive oil 1 onion, diced small 2 garlic cloves, minced 100g hard cheese, shredded 80g ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g crumbs (1 and ¼ cups), with more if needed 3 eggs Oil for frying (or neutral oil) Lemon slices, to garnish If using fresh spinach, rinse it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Put in a deep pan with a little water over a medium heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve. When working with previously frozen spinach, carefully remove unwanted moisture. Preheat the oil in a frying pan over a moderate heat and cook the chopped onion and garlic until softened, about a few minutes. Take off the flame. Combine the cooked spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a container and spice with pepper and salt. Combine thoroughly until incorporated. If the dough appears too wet, mix in some extra crumbs. By hand, mold the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and set them on a plate lined with parchment paper. Seal and refrigerate for at least 60 minutes. In a wide pan over moderate heat, heat oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are crispy all over, then put on absorbent paper. Offer with lemon slices. Lentil Croquettes Featuring a golden crust and tender interior, these fritters are not only flavorful but also a highly nutritious snack or meal. Produces 12 45g brown lentils (one-quarter cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp fresh parsley, diced 1 large egg Pepper and salt, to liking Yogurt and lemon wedges, to accompany Put the brown lentils in a pan and submerge with enough fresh water. Boil over a medium heat for about 20 mins or until partially softened, including additional water to keep the lentils covered if necessary. Stir in the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a container. Warm half of the