🔗 Share this article Enjoy These Triple Hellenic Croquette Recipes Leek Patties Bite-sized pan-fried patties, commonly known as keftedes, stand as a treasured speciality in Jewish cooking. These leek fritters offer a flavorful fusion of savory beef with the delicate, mildly sweet essence of leeks, rendering them absolutely addictive. Yields 12 4 fresh leeks 250g minced beef meat 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Olive oil, for cooking Fresh lemon wedges, to accompany Thoroughly wash the fresh leeks well and trim off the base and most of the green tops. Cut in half along the length then into half-inch pieces. Put in a large skillet and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until tender. Remove the water from the softened leeks and put in a large mixing bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and flavor generously with pepper and salt. Combine thoroughly using your hands then shape a few spoonfuls into a patty, shaping a slightly. Set on a platter and proceed for the remaining of the ingredients. Warm cooking oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is sizzling, cook the fritters in small batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the finished patties to a tray covered with paper towel and let to drain. Present with lemon wedges. Spinach Patties These amazing cheesy spinach croquettes are a true pleasure. The crunchy exterior gives way to a smooth interior. The spinach imparts a vibrant, slightly green flavor, while the grated cheese offers a rich, savory smoothness. You can substitute the cheese with steamed, crushed potatoes if you like. Yields 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler) 3 tbsp extra virgin oil 1 yellow onion, diced small 2 garlic pieces, finely chopped 100g salty cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), with more if needed 3 large eggs Cooking oil for frying (or use neutral oil) Lemon slices, to accompany If using raw spinach, clean it well, removing any stalks, and roughly chop it into sizable portions. Put in a deep pan with a small amount water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then press out any extra water and set aside. For thawed frozen spinach, thoroughly squeeze out unwanted moisture. Heat the oil in a skillet over a moderate heat and saute the diced onion and minced garlic until tender, about a few minutes. Take off the stove. Put the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Combine well until combined. If the preparation looks too wet, mix in some additional crumbs. Using your hands, form the dough into elongated patties somewhat larger than a walnut but less bulky than an egg, and place them on a tray lined with parchment paper. Seal and chill for at least 60 minutes. In a large frying pan over moderate heat, warm olive oil to a level of about 1 centimeter. Fry the croquettes a small batch for two to three minutes each side, rotating so they are golden completely, then put on paper towel. Present with lemon wedges. Kroketes Fakes Featuring a crunchy outside and moist center, these patties are not only delicious but also a extremely nutritious snack or main course. Yields 12 45g dry lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml olive oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp parsley, minced 1 fresh egg Pepper and salt, to liking Yogurt and lemon wedges, to accompany Place the lentils in a pan and fill with plenty of fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to maintain the lentils submerged if necessary. Mix in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a bowl. Preheat a portion of the