🔗 Share this article Delight in These Delectable 3 Greek Fried Patty Creations Leek Croquettes Bite-sized crispy croquettes, often known as keftedes, stand as a beloved signature dish in Jewish cooking. These wonderful leek fritters deliver a delicious fusion of rich beef with the delicate, slightly sweet taste of leeks, and they are utterly addictive. Makes 12 4 fresh leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp sweet paprika Oil, for cooking Lemon wedges, to garnish Thoroughly wash the green leeks properly and cut away the base and the majority of the green tops. Chop in half along the length then into half-inch slices. Transfer in a deep pan and cover with water, then simmer over a medium flame for about 20 minutes or until cooked through. Strain the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and flavor generously with seasoning. Mix completely using your hands then form a couple of spoonfuls into a patty, pressing a slightly. Place on a tray and proceed for the remaining of the mixture. Warm oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is sizzling, cook the fritters in small batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Remove the ready croquettes to a plate covered with absorbent paper and let to drain. Present with lemon slices. Spinach Patties These delightful spinach and cheese croquettes are a true pleasure. The golden crust reveals a soft filling. The fresh spinach adds a vibrant, slightly earthy flavor, while the grated cheese provides a rich, flavorful richness. Feel free to swap the cheese with cooked, pureed potatoes if you like. Produces 16–18 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the fridge) 3 tbsp olive oil 1 yellow onion, finely diced 2 cloves of garlic, minced 100g salty cheese, grated 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), additional if required 3 fresh eggs Oil for pan-frying (or alternatively vegetable oil) Lemon wedges, to serve When using raw spinach, wash it thoroughly, discarding any hard stems, and cut into it into sizable portions. Put in a deep pan with a bit of water over a medium flame. Once cooked, strain in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside. For defrosted spinach, completely remove excess liquid. Warm the oil in a frying pan over a medium flame and fry the diced onion and minced garlic until softened, about a few minutes. Remove from the flame. Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the dough seems too wet, incorporate some extra breading. Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and set them on a tray lined with parchment paper. Cover and chill for at least one hour. In a wide pan over medium flame, heat olive oil to a level of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes each side, turning so they are golden completely, then put on paper towel. Serve with fresh lemon. Lentil Croquettes Featuring a golden crust and soft inside, these croquettes are not only delicious but also a highly wholesome appetizer or dish. Yields 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml oil (½ cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp parsley, chopped 1 egg Pepper and salt, to liking Creamy yogurt and lemon slices, to serve Add the lentils in a pot and cover with enough water. Boil over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to ensure the lentils submerged if needed. Mix in the cracked wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a container. Heat a portion of the