🔗 Share this article Enjoy These 3 Greek Croquette Recipes Leek Croquettes Small fried croquettes, typically referred to as keftedes, stand as a beloved speciality in Jewish culinary traditions. These wonderful leek croquettes offer a flavorful combination of hearty ground beef with the gentle, slightly sweet essence of fresh leeks, and they are absolutely addictive. Produces 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Olive oil, for frying Fresh lemon wedges, to serve Wash the green leeks well and cut away the roots and the majority of the green stalk. Cut into halves along the length then into half-inch pieces. Place in a large skillet and cover with water, then simmer over a moderate heat for about 20 minutes or until softened. Strain the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and season liberally with salt and pepper. Mix completely using your fingers then shape a couple of tablespoonfuls into a ball, pressing a bit. Set on a plate and proceed for the balance of the mixture. Warm olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, cook the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Remove the finished fritters to a plate topped with paper towel and allow to drain. Offer with fresh lemon. Spinach Croquettes These spinach and cheese croquettes are a true pleasure. The crispy outside opens up to a soft interior. The leafy spinach imparts a vibrant, slightly green flavor, while the cheese gives a rich, flavorful richness. It's possible to replace the cheesy element with cooked, pureed potatoes if you wish. Makes 16–18 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the fridge) 3 tbsp extra virgin oil 1 large onion, diced small 2 cloves of garlic, minced 100g hard cheese, grated 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), with more if necessary 3 eggs Oil for frying (or use vegetable oil) Lemon wedges, to serve If using fresh spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then remove any remaining moisture and set aside. When working with defrosted spinach, thoroughly squeeze out unwanted moisture. Heat the oil in a skillet over a medium heat and cook the diced onion and garlic cloves until translucent, about a few minutes. Turn off the heat. Combine the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture looks too loose, mix in some extra breading. Using your hands, shape the mixture into oval shapes slightly larger than a nut but more compact than an large egg, and place them on a plate topped with wax paper. Cover and refrigerate for at least 60 minutes. In a big skillet over moderate heat, preheat cooking oil to a depth of about 1cm. Fry the patties a small batch for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then put on absorbent paper. Offer with fresh lemon. Lentil Croquettes With their golden crust and soft inside, these croquettes are not only tasty but also a wonderfully healthy bite or main course. Produces 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml olive oil (0.5 cup) 1 onion, minced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, diced 1 large egg Salt and pepper, to liking Greek yoghurt and lemon slices, to serve Add the dry lentils in a pot and cover with enough water. Simmer over a medium flame for about 20 mins or until partially softened, adding extra liquid to maintain the legumes submerged if necessary. Add the burghul and proceed cooking until tender. Strain the mixture completely and put aside in a mixing bowl. Preheat half of the