🔗 Share this article Delight in These 3 Hellenic Fried Patty Recipes Leek Croquettes Bite-sized crispy patties, commonly known as keftedes, represent a beloved speciality in Jewish cooking. These leek croquettes deliver a flavorful combination of savory minced beef with the gentle, slightly sweet taste of tender leeks, and they are absolutely crave-worthy. Makes 12 4 large leeks 250g ground beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, diced 1 tbsp fresh parsley, diced ½ tsp paprika Oil, for frying Lemon slices, to accompany Thoroughly wash the leeks properly and remove the root ends and the majority of the dark green parts. Cut into halves longways then into 1.5-centimeter slices. Put in a deep frying pan and cover with cold water, then heat over a moderate heat for about twenty minutes or until tender. Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season generously with seasoning. Combine completely using your hands then form a several tablespoonfuls into a croquette, pressing a little. Place on a tray and proceed for the balance of the preparation. Warm oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, brown the fritters in batches until golden on all sides. (Do not fill the pan as this drops the heat of the cooking oil.) Remove the finished fritters to a dish topped with paper towel and let to cool. Serve with lemon wedges. Spinach Croquettes These delightful spinach and cheese patties are a true pleasure. The crunchy exterior gives way to a smooth interior. The spinach imparts a vibrant, moderately natural taste, while the grated cheese provides a deep, umami smoothness. Feel free to swap the cheese with boiled, crushed potatoes if you like. Produces 16–18 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator) 3 tbsp extra virgin oil 1 large onion, finely diced 2 cloves of garlic, minced 100g kefalotyri, grated 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (about 1.25 cups), plus extra if needed 3 eggs Cooking oil for deep-frying (or alternatively neutral oil) Lemon slices, to garnish If using raw spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of hot water over a medium heat. Once cooked, remove in a colander for about 15 minutes, then press out any remaining moisture and put aside. When working with defrosted spinach, completely remove extra water. Preheat the olive oil in a skillet over a medium heat and saute the chopped onion and minced garlic until softened, about a few minutes. Turn off the heat. Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until incorporated. If the dough seems too wet, add some extra breading. By hand, form the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and put them on a tray covered with baking paper. Cover and chill for at least 60 minutes. In a large frying pan over medium heat, heat oil to a amount of about half an inch. Cook the croquettes a handful for a couple of minutes per side, turning so they are golden completely, then transfer on absorbent paper. Present with lemon slices. Kroketes Fakes Featuring a golden crust and tender interior, these fritters are not only delicious but also a wonderfully healthy bite or meal. Yields 12 45g brown lentils (0.25 cup) 90g burghul (0.5 cup) 125ml olive oil (0.5 cup) 1 yellow onion, chopped small 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp parsley, diced 1 fresh egg Salt and pepper, to taste Yogurt and fresh lemon, to garnish Place the lentils in a pot and cover with plenty of fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to ensure the legumes covered if required. Mix in the burghul and proceed cooking until fully cooked. Drain the mixture completely and reserve in a container. Warm 50% of the