🔗 Share this article Savor These Triple Greek Croquette Creations Leek Croquettes Small fried croquettes, typically called keftedes, are a treasured signature dish in Jewish cuisine. These wonderful leek croquettes present a delicious combination of rich minced beef with the gentle, mildly sweet essence of tender leeks, rendering them utterly addictive. Yields 12 4 leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Olive oil, for pan-frying Lemon slices, to garnish Thoroughly wash the leeks carefully and remove the base and the majority of the green stalk. Cut lengthwise longways then into half-inch rounds. Place in a deep frying pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until cooked through. Strain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and season well with salt and pepper. Stir well using your palms then mold a few scoops into a patty, pressing a bit. Put on a tray and continue for the rest of the preparation. Heat olive oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is hot, fry the patties in batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the finished fritters to a tray topped with paper towel and let to cool. Offer with lemon wedges. Keftes de Espinacha These amazing spinach with cheese patties are a true pleasure. The crunchy exterior reveals a creamy interior. The spinach brings a bright, moderately earthy flavor, while the grated cheese gives a deep, flavorful smoothness. Feel free to swap the cheesy element with cooked, mashed spuds if you wish. Yields 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator) 3 tbsp extra virgin oil 1 onion, minced 2 garlic pieces, finely chopped 100g salty cheese, grated 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (about 1.25 cups), additional if necessary 3 eggs Olive oil for deep-frying (or alternatively vegetable oil) Fresh lemon, to serve If using raw spinach, wash it carefully, removing any hard stems, and cut into it into sizable portions. Put in a big pot with a little water over a medium flame. Once wilted, drain in a sieve for about 15 minutes, then remove any excess liquid and reserve. If using defrosted spinach, carefully press out extra water. Preheat the olive oil in a pan over a moderate heat and fry the chopped onion and minced garlic until tender, about 4 minutes. Remove from the flame. Combine the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Stir well until blended. If the preparation seems too soft, incorporate some extra breadcrumbs. By hand, shape the mixture into oval shapes somewhat larger than a nut but more compact than an chicken egg, and set them on a plate lined with wax paper. Seal and chill for at least one hour. In a wide pan over medium flame, preheat oil to a amount of about 1 centimeter. Fry the fritters a handful for two to three minutes each side, flipping so they are golden brown everywhere, then transfer on paper towel. Offer with lemon slices. Lentil Croquettes Featuring a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully nutritious bite or dish. Yields 12 45g dried brown lentils (one-quarter cup) 90g cracked wheat (0.5 cup) 125ml oil (½ cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, diced 1 large egg Seasoning, to preference Greek yoghurt and lemon slices, to garnish Place the lentils in a saucepan and submerge with plenty of cold water. Boil over a medium heat for about 20 mins or until partially softened, including more water to keep the lentils covered if necessary. Stir in the bulgur wheat and keep cooking until fully cooked. Strain the ingredients completely and put aside in a container. Heat half of the