🔗 Share this article Delight in These Tasty Three Hellenic Croquette Creations Keftedes me Prassa Small fried croquettes, commonly known as keftedes, represent a cherished signature dish in Sephardic cooking. These wonderful leek fritters offer a flavorful fusion of rich beef with the delicate, sweetly mild taste of fresh leeks, making them truly irresistible. Yields 12 4 leeks 250g minced beef 2 eggs 1 tbsp matzo meal 1 tbsp dill, finely chopped 1 tbsp flat-leaf parsley, diced ½ tsp mild paprika Oil, for cooking Lemon wedges, to accompany Wash the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Cut lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until cooked through. Drain the leeks and put in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Mix completely using your fingers then shape a few tablespoonfuls into a ball, pressing a bit. Put on a plate and proceed for the rest of the preparation. Preheat oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, brown the fritters in batches until crispy on both sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the cooked patties to a dish lined with absorbent paper and permit to cool. Present with lemon slices. Spinach Croquettes These amazing cheesy spinach fritters are a true treat. The crispy exterior opens up to a soft interior. The spinach imparts a fresh, slightly earthy flavor, while the dairy gives a savory, flavorful smoothness. Feel free to swap the cheese with cooked, mashed potatoes if you wish. Produces 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the fridge) 3 tbsp oil 1 yellow onion, diced small 2 cloves of garlic, crushed 100g salty cheese, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), with more if needed 3 large eggs Cooking oil for deep-frying (or use sunflower oil) Lemon wedges, to serve For leafy greens, clean it carefully, removing any stalks, and cut into it into big pieces. Place in a big pot with a small amount liquid over a medium heat. Once softened, remove in a colander for about a quarter hour, then squeeze out any excess liquid and put aside. For previously frozen spinach, carefully remove extra water. Preheat the cooking oil in a skillet over a medium heat and saute the onion and minced garlic until translucent, about four minutes. Remove from the stove. Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Stir completely until incorporated. If the preparation appears too loose, incorporate some extra breadcrumbs. By hand, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a plate topped with wax paper. Wrap and refrigerate for at least 1 hour. In a large frying pan over medium heat, preheat olive oil to a amount of about half an inch. Fry the croquettes a few at a time for a couple of minutes on both sides, rotating so they are golden all over, then put on paper towel. Offer with lemon slices. Kroketes Fakes Featuring a crispy exterior and tender interior, these patties are not only tasty but also a extremely wholesome bite or main course. Produces 12 45g brown lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp parsley, diced 1 egg Seasoning, to liking Creamy yogurt and lemon slices, to garnish Put the dry lentils in a saucepan and cover with enough water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to keep the lentils submerged if necessary. Mix in the cracked wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and put aside in a container. Heat half of the