Savor These Delectable 3 Greek Croquette Recipes
Keftedes me Prassa
Petite fried croquettes, commonly referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes present a flavorful fusion of rich beef with the gentle, slightly sweet flavour of fresh leeks, and they are truly irresistible.
Produces 12
- 4 fresh leeks
- 250g ground beef meat
- 2 large eggs
- 1 tbsp matzo meal
- 1 tbsp fresh dill, finely chopped
- 1 tbsp flat-leaf parsley, diced
- ½ tsp paprika
- Extra virgin olive oil, for pan-frying
- Lemon slices, to garnish
Wash the leeks properly and trim off the roots and most of the green stalk. Cut in half longways then into 1.5-centimeter pieces. Put in a large skillet and fill with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.
Strain the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season well with seasoning. Mix well using your fingers then form a several tablespoonfuls into a ball, pressing a slightly. Place on a plate and proceed for the rest of the mixture.
Warm oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is hot, fry the patties in batches until golden on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the finished patties to a plate lined with kitchen paper and permit to drain.
Present with lemon wedges.
Spinach Patties
These amazing spinach with cheese patties are a real pleasure. The golden crust reveals a soft interior. The fresh spinach imparts a vibrant, somewhat earthy taste, while the grated cheese gives a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you wish.
Produces 16–18
- 1kg fresh spinach (or about 500g iced spinach, softened overnight in the cooler)
- 3 tbsp oil
- 1 yellow onion, minced
- 2 garlic cloves, crushed
- 100g hard cheese, shredded
- 80g soft cheese
- ½ tsp grated nutmeg
- ½ tsp mild spice
- 120g dry breadcrumbs (1¼ cups), with more if necessary
- 3 large eggs
- Olive oil for frying (or sunflower oil)
- Fresh lemon, to serve
When using leafy greens, wash it thoroughly, getting rid of any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once cooked, remove in a colander for about 15 mins, then remove any remaining moisture and set aside.
If using thawed frozen spinach, carefully squeeze out excess liquid.
Heat the olive oil in a pan over a medium heat and fry the onion and minced garlic until tender, about four minutes. Remove from the flame.
Combine the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and season with salt and pepper. Mix completely until incorporated. If the preparation seems too loose, incorporate some additional crumbs.
By hand, mold the preparation into oval croquettes a bit bigger than a walnut but more compact than an large egg, and place them on a plate lined with baking paper. Wrap and cool for at least 60 minutes.
In a big skillet over medium heat, preheat olive oil to a level of about half an inch. Cook the croquettes a handful for 2–3 minutes each side, turning so they are golden all over, then put on absorbent paper.
Offer with lemon wedges.
Kroketes Fakes
Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely nutritious bite or main course.
Makes 12
- 45g brown lentils (¼ cup)
- 90g bulgur wheat (0.5 cup)
- 125ml olive oil (half a cup)
- 1 yellow onion, chopped small
- 1 tsp cumin spice
- 1 tbsp mint leaves, chopped
- 1 tbsp fresh parsley, chopped
- 1 fresh egg
- Salt and pepper, to taste
- Creamy yogurt and lemon wedges, to garnish
Add the dry lentils in a pot and submerge with plenty of water. Simmer over a medium flame for about twenty minutes or until partially softened, adding extra liquid to keep the legumes immersed if needed.
Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl.
Preheat 50% of the
