🔗 Share this article Savor These Tasty Triple Hellenic Croquette Creations Keftedes me Prassa Bite-sized fried fritters, commonly referred to as keftedes, stand as a beloved speciality in Jewish culinary traditions. These leek croquettes offer a tasty combination of hearty beef with the gentle, slightly sweet taste of tender leeks, and they are utterly addictive. Yields 12 4 leeks 250g minced beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp fresh parsley, diced ½ tsp mild paprika Olive oil, for frying Lemon wedges, to serve Clean the fresh leeks carefully and trim off the roots and the majority of the green tops. Cut in half lengthways then into half-inch slices. Transfer in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until cooked through. Strain the softened leeks and place in a large mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and spice and season generously with salt and pepper. Mix completely using your fingers then shape a couple of scoops into a patty, flattening a bit. Set on a tray and repeat for the rest of the ingredients. Preheat oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, fry the croquettes in small groups until golden on all sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the ready patties to a dish topped with paper towel and allow to cool. Offer with lemon slices. Spinach Patties These amazing spinach with cheese patties are a true treat. The crispy outside reveals a smooth filling. The fresh spinach brings a vibrant, slightly earthy note, while the grated cheese gives a rich, umami creaminess. You can substitute the cheesy element with steamed, crushed spuds if you like. Produces 16–18 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the fridge) 3 tbsp extra virgin oil 1 yellow onion, minced 2 cloves of garlic, finely chopped 100g salty cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g dry breadcrumbs (1 and ¼ cups), with more if necessary 3 large eggs Oil for deep-frying (or use sunflower oil) Lemon slices, to serve When using fresh spinach, wash it carefully, removing any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a small amount hot water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then press out any remaining moisture and put aside. When working with previously frozen spinach, completely squeeze out excess liquid. Warm the oil in a skillet over a moderate heat and saute the chopped onion and garlic until tender, about 4 minutes. Turn off the stove. Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and season with pepper and salt. Combine completely until incorporated. If the mixture seems too wet, incorporate some additional crumbs. With your fingers, shape the mixture into elongated patties a bit bigger than a walnut but smaller than an large egg, and set them on a baking sheet topped with parchment paper. Cover and chill for at least one hour. In a big skillet over medium heat, heat oil to a level of about 1cm. Brown the croquettes a handful for a couple of minutes each side, flipping so they are golden brown completely, then place on paper towel. Present with lemon wedges. Kroketes Fakes Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully healthy appetizer or meal. Yields 12 45g dried brown lentils (0.25 cup) 90g cracked wheat (0.5 cup) 125ml olive oil (½ cup) 1 yellow onion, minced 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp parsley, chopped 1 fresh egg Salt and pepper, to preference Creamy yogurt and fresh lemon, to serve Place the lentils in a saucepan and cover with enough fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding additional water to keep the pulses submerged if needed. Mix in the burghul and keep cooking until tender. Strain the ingredients thoroughly and reserve in a mixing bowl. Warm 50% of the