🔗 Share this article Enjoy These Tasty Three Hellenic Croquette Creations Leek Patties Bite-sized fried patties, commonly known as keftedes, represent a cherished signature dish in Sephardic cooking. These leek fritters deliver a tasty combination of savory ground beef with the subtle, sweetly mild flavour of fresh leeks, rendering them absolutely crave-worthy. Yields 12 4 leeks 250g ground beef 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Olive oil, for pan-frying Lemon wedges, to serve Wash the green leeks carefully and trim off the root ends and most of the green stalk. Chop into halves lengthways then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then heat over a medium flame for about 20 mins or until tender. Drain the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and season generously with seasoning. Stir completely using your hands then mold a few scoops into a croquette, flattening a bit. Set on a plate and proceed for the remaining of the mixture. Warm cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is sizzling, brown the fritters in small batches until golden on both sides. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Transfer the finished fritters to a tray topped with absorbent paper and allow to rest. Offer with lemon slices. Spinach Patties These delightful cheesy spinach croquettes are a real treat. The crunchy outside opens up to a soft interior. The leafy spinach adds a bright, moderately natural flavor, while the grated cheese provides a savory, umami smoothness. Feel free to swap the cheesy element with steamed, pureed potatoes if you like. Yields 16–18 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator) 3 tbsp oil 1 large onion, minced 2 garlic pieces, minced 100g salty cheese, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp mild spice 120g crumbs (1 and ¼ cups), plus extra if needed 3 eggs Oil for deep-frying (or alternatively vegetable oil) Fresh lemon, to accompany For leafy greens, wash it carefully, removing any stalks, and cut into it into sizable portions. Place in a large saucepan with a small amount liquid over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve. When working with previously frozen spinach, completely remove extra water. Heat the oil in a frying pan over a moderate heat and saute the onion and garlic until translucent, about a few minutes. Turn off the heat. Place the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Combine completely until combined. If the mixture seems too loose, add some additional breading. By hand, mold the dough into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and put them on a tray lined with parchment paper. Seal and cool for at least 60 minutes. In a large frying pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll. Offer with lemon wedges. Lentil Patties Featuring a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully healthy bite or meal. Makes 12 45g dry lentils (0.25 cup) 90g burghul (half a cup) 125ml olive oil (half a cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, diced 1 tbsp flat-leaf parsley, minced 1 fresh egg Pepper and salt, to taste Creamy yogurt and lemon slices, to accompany Put the lentils in a pot and submerge with plenty of water. Boil over a medium heat for about 20 mins or until almost cooked, pouring additional water to maintain the lentils immersed if needed. Mix in the burghul and keep cooking until softened. Drain the lentils and burghul completely and put aside in a mixing bowl. Heat half of the