🔗 Share this article Enjoy These Delectable Triple Greek Croquette Recipes Leek Patties Small crispy patties, often called keftedes, are a treasured speciality in Jewish cuisine. These wonderful leek fritters deliver a tasty fusion of rich beef with the subtle, sweetly mild flavour of tender leeks, rendering them truly irresistible. Makes 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Olive oil, for pan-frying Lemon slices, to serve Clean the leeks well and trim off the roots and most of the dark green parts. Slice in half along the length then into 1.5cm pieces. Put in a large skillet and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through. Drain the leeks and place in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and spice and spice liberally with pepper and salt. Stir completely using your fingers then form a several tablespoonfuls into a croquette, pressing a slightly. Set on a platter and proceed for the remaining of the ingredients. Warm olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, fry the patties in small batches until golden on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Take out the ready fritters to a plate covered with paper towel and let to drain. Serve with lemon slices. Spinach Patties These spinach and cheese patties are a genuine pleasure. The crispy exterior opens up to a soft interior. The leafy spinach brings a vibrant, somewhat natural note, while the dairy provides a deep, flavorful smoothness. Feel free to swap the cheesy element with boiled, crushed potatoes if you prefer. Produces 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 onion, minced 2 garlic cloves, crushed 100g kefalotyri, grated finely 80g soft cheese ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), plus extra if required 3 fresh eggs Olive oil for frying (or neutral oil) Lemon slices, to accompany If using raw spinach, clean it well, removing any tough stems, and roughly chop it into sizable portions. Put in a big pot with a bit of hot water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and set aside. For thawed frozen spinach, carefully squeeze out excess liquid. Heat the olive oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat. Combine the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a container and flavor with seasoning. Combine well until combined. If the mixture appears too wet, incorporate some extra breading. With your fingers, shape the preparation into oval croquettes slightly larger than a nut but more compact than an egg, and place them on a tray topped with parchment paper. Cover and refrigerate for at least 1 hour. In a wide pan over moderate heat, heat cooking oil to a depth of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes per side, flipping so they are golden brown all over, then place on paper towel. Offer with lemon slices. Kroketes Fakes With their golden crust and moist center, these croquettes are not only tasty but also a wonderfully healthy snack or dish. Makes 12 45g dried brown lentils (0.25 cup) 90g cracked wheat (½ cup) 125ml olive oil (½ cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp parsley, chopped 1 large egg Seasoning, to taste Creamy yogurt and lemon wedges, to garnish Put the brown lentils in a saucepan and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, adding additional water to keep the lentils covered if needed. Mix in the cracked wheat and keep cooking until fully cooked. Strain the mixture well and set aside in a mixing bowl. Heat 50% of the