🔗 Share this article Savor These Tasty Triple Greek Croquette Dishes Leek Patties Petite pan-fried patties, typically called keftedes, stand as a cherished speciality in Jewish cuisine. These particular leek croquettes deliver a flavorful blend of savory ground beef with the gentle, slightly sweet flavour of fresh leeks, rendering them truly addictive. Produces 12 4 large leeks 250g ground beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, finely chopped 1 tbsp flat-leaf parsley, diced ½ tsp mild paprika Oil, for cooking Lemon wedges, to serve Wash the fresh leeks carefully and trim off the roots and most of the green tops. Chop lengthwise lengthways then into half-inch slices. Put in a deep pan and cover with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through. Drain the cooked leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, parsley and spice and season generously with pepper and salt. Combine well using your hands then mold a few spoonfuls into a patty, flattening a slightly. Set on a plate and repeat for the rest of the preparation. Warm cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is hot, cook the patties in small batches until golden on all sides. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Take out the finished fritters to a tray topped with kitchen paper and let to drain. Offer with fresh lemon. Spinach Patties These spinach and cheese patties are a genuine delight. The golden outside opens up to a soft center. The leafy spinach brings a vibrant, slightly natural taste, while the grated cheese provides a deep, umami creaminess. You can substitute the cheese with boiled, mashed potato if you prefer. Produces 16–18 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler) 3 tbsp extra virgin oil 1 onion, minced 2 garlic cloves, finely chopped 100g salty cheese, grated finely 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), additional if required 3 eggs Olive oil for deep-frying (or alternatively sunflower oil) Fresh lemon, to accompany For fresh spinach, wash it well, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a big pot with a small amount hot water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then press out any excess liquid and put aside. For defrosted spinach, completely press out extra water. Warm the olive oil in a skillet over a medium flame and cook the diced onion and minced garlic until softened, about four minutes. Turn off the heat. Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with seasoning. Stir completely until blended. If the dough seems too soft, mix in some extra breading. Using your hands, mold the mixture into elongated patties a bit bigger than a nut but less bulky than an egg, and place them on a baking sheet lined with wax paper. Seal and refrigerate for at least 1 hour. In a big skillet over medium heat, warm cooking oil to a depth of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes each side, turning so they are crispy everywhere, then put on paper towel. Offer with lemon wedges. Lentil Patties Featuring a golden crust and tender interior, these croquettes are not only delicious but also a highly wholesome snack or meal. Produces 12 45g dried brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml oil (½ cup) 1 large onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp fresh parsley, diced 1 large egg Pepper and salt, to liking Yogurt and lemon wedges, to serve Put the dry lentils in a pot and fill with ample cold water. Cook over a medium flame for about 20 minutes or until partially softened, adding more water to maintain the legumes covered if needed. Mix in the cracked wheat and keep cooking until softened. Remove the water from the mixture thoroughly and set aside in a bowl. Warm a portion of the