🔗 Share this article Enjoy These Triple Greek Croquette Recipes Keftedes me Prassa Bite-sized pan-fried croquettes, commonly referred to as keftedes, represent a treasured speciality in Jewish culinary traditions. These particular leek patties deliver a tasty blend of hearty beef with the subtle, mildly sweet taste of leeks, making them absolutely irresistible. Makes 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp sweet paprika Olive oil, for cooking Fresh lemon wedges, to garnish Thoroughly wash the fresh leeks well and cut away the base and the bulk of the green stalk. Cut in half longways then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with water, then simmer over a medium heat for about 20 mins or until softened. Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and spice and flavor well with pepper and salt. Mix well using your fingers then mold a several tablespoonfuls into a croquette, flattening a bit. Set on a platter and continue for the remaining of the mixture. Warm cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the patties in small batches until golden brown on all sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the finished patties to a dish lined with absorbent paper and let to rest. Offer with lemon slices. Spinach Croquettes These amazing cheesy spinach fritters are a true treat. The crunchy exterior reveals a soft center. The leafy spinach adds a fresh, moderately earthy flavor, while the grated cheese gives a savory, umami creaminess. You can substitute the dairy cheese with cooked, pureed spuds if you like. Yields 16–18 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the fridge) 3 tbsp oil 1 large onion, finely diced 2 garlic cloves, minced 100g hard cheese, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), with more if required 3 eggs Oil for pan-frying (or alternatively neutral oil) Lemon wedges, to serve For fresh spinach, wash it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium heat. Once softened, drain in a sieve for about 15 mins, then remove any extra water and reserve. For defrosted spinach, completely remove unwanted moisture. Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the heat. Combine the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Combine well until incorporated. If the dough appears too wet, mix in some more breading. Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and place them on a plate lined with baking paper. Seal and cool for at least one hour. In a big skillet over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the patties a few at a time for two to three minutes per side, flipping so they are crispy all over, then put on absorbent paper. Present with lemon wedges. Kroketes Fakes Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully nutritious appetizer or main course. Produces 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml olive oil (0.5 cup) 1 onion, minced 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, chopped 1 fresh egg Salt and pepper, to preference Greek yoghurt and lemon slices, to garnish Add the dry lentils in a pot and cover with plenty of cold water. Cook over a medium flame for about twenty minutes or until almost cooked, including additional water to ensure the lentils immersed if required. Stir in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul completely and reserve in a container. Warm a portion of the