🔗 Share this article Enjoy These Tasty Triple Hellenic Croquette Recipes Leek Patties Small fried patties, typically referred to as keftedes, stand as a cherished speciality in Sephardic cuisine. These leek croquettes offer a delicious combination of rich beef with the gentle, sweetly mild essence of leeks, and they are absolutely addictive. Yields 12 4 large leeks 250g minced beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Fresh lemon wedges, to serve Clean the fresh leeks carefully and trim off the roots and the majority of the green tops. Slice in half along the length then into 1.5-centimeter slices. Place in a deep pan and submerge with water, then cook over a medium flame for about twenty minutes or until cooked through. Strain the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice well with seasoning. Stir completely using your fingers then form a couple of tablespoonfuls into a patty, shaping a little. Place on a tray and repeat for the rest of the ingredients. Preheat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is ready, fry the croquettes in small batches until golden brown on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the finished patties to a plate lined with absorbent paper and allow to rest. Present with fresh lemon. Spinach Patties These spinach and cheese patties are a real treat. The golden exterior opens up to a soft interior. The spinach imparts a fresh, moderately natural taste, while the dairy provides a deep, flavorful creaminess. It's possible to replace the cheesy element with boiled, crushed potatoes if you wish. Yields 16–18 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the cooler) 3 tbsp extra virgin oil 1 large onion, diced small 2 cloves of garlic, finely chopped 100g kefalotyri, shredded 80g ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g crumbs (about 1.25 cups), with more if required 3 large eggs Olive oil for pan-frying (or neutral oil) Lemon wedges, to garnish If using leafy greens, clean it carefully, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any extra water and put aside. When working with previously frozen spinach, thoroughly remove excess liquid. Preheat the cooking oil in a pan over a medium heat and cook the chopped onion and garlic until tender, about four minutes. Take off the flame. Put the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with seasoning. Stir completely until incorporated. If the mixture looks too loose, mix in some additional crumbs. By hand, mold the preparation into oval croquettes somewhat larger than a walnut but more compact than an egg, and put them on a plate lined with baking paper. Wrap and cool for at least 1 hour. In a wide pan over medium heat, warm olive oil to a depth of about half an inch. Cook the patties a small batch for two to three minutes each side, rotating so they are golden completely, then transfer on absorbent paper. Serve with fresh lemon. Lentil Patties With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or dish. Makes 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (0.5 cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp parsley, chopped 1 fresh egg Salt and pepper, to preference Yogurt and lemon slices, to serve Add the dry lentils in a pot and cover with enough cold water. Cook over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to ensure the pulses immersed if necessary. Mix in the bulgur wheat and continue cooking until tender. Strain the ingredients thoroughly and put aside in a container. Preheat a portion of the