🔗 Share this article Enjoy These Delectable Triple Greek Croquette Dishes Leek Croquettes Bite-sized fried croquettes, commonly referred to as keftedes, are a beloved signature dish in Jewish cuisine. These leek fritters deliver a delicious fusion of savory beef with the gentle, slightly sweet essence of tender leeks, making them utterly addictive. Makes 12 4 leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, diced ½ tsp mild paprika Olive oil, for frying Fresh lemon wedges, to accompany Thoroughly wash the fresh leeks well and remove the root ends and most of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 mins or until softened. Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season generously with pepper and salt. Combine completely using your fingers then form a couple of scoops into a ball, pressing a slightly. Place on a plate and repeat for the rest of the mixture. Warm oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is hot, brown the patties in small groups until golden on both sides. (Do not fill the pan as this lowers the heat of the oil.) Take out the finished patties to a tray covered with paper towel and permit to cool. Present with fresh lemon. Spinach Patties These amazing spinach with cheese patties are a true treat. The crunchy crust gives way to a creamy filling. The spinach imparts a bright, slightly green note, while the cheese offers a deep, savory richness. It's possible to replace the dairy cheese with steamed, crushed potatoes if you wish. Makes 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator) 3 tbsp extra virgin oil 1 large onion, diced small 2 garlic pieces, crushed 100g kefalotyri, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1 and ¼ cups), with more if required 3 eggs Olive oil for pan-frying (or neutral oil) Lemon slices, to accompany If using fresh spinach, rinse it well, removing any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a small amount water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then remove any extra water and set aside. For thawed frozen spinach, thoroughly remove unwanted moisture. Warm the oil in a frying pan over a moderate heat and saute the onion and garlic cloves until translucent, about 4 minutes. Take off the stove. Put the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until blended. If the mixture looks too soft, add some additional breadcrumbs. With your fingers, form the dough into oval shapes a bit bigger than a nut but less bulky than an large egg, and put them on a baking sheet covered with baking paper. Seal and chill for at least one hour. In a wide pan over moderate heat, warm cooking oil to a depth of about half an inch. Fry the croquettes a handful for 2–3 minutes each side, turning so they are golden brown completely, then place on paper towel. Serve with lemon slices. Lentil Patties Boasting a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully wholesome snack or dish. Yields 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (½ cup) 1 yellow onion, finely diced 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp fresh parsley, chopped 1 large egg Pepper and salt, to preference Yogurt and lemon wedges, to accompany Place the dry lentils in a saucepan and cover with enough cold water. Cook over a medium flame for about 20 mins or until nearly done, including more water to keep the pulses submerged if needed. Add the cracked wheat and keep cooking until tender. Drain the mixture thoroughly and set aside in a container. Preheat 50% of the