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Tech District, CA 94105
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Tech District, CA 94105
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+1 (234) 567-890
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Enjoy These Tasty Three Greek Fried Patty Creations
Leek Croquettes
Petite fried patties, commonly called keftedes, represent a beloved delicacy in Sephardic cuisine. These leek patties present a tasty combination of hearty beef with the delicate, mildly sweet essence of leeks, and they are absolutely crave-worthy.
Produces 12
- 4 fresh leeks
- 250g minced beef meat
- 2 large eggs
- 1 tbsp dry breadcrumbs
- 1 tbsp chopped dill, finely chopped
- 1 tbsp parsley, finely chopped
- ½ tsp sweet paprika
- Extra virgin olive oil, for pan-frying
- Fresh lemon wedges, to accompany
Wash the fresh leeks well and trim off the base and most of the green tops. Slice into halves lengthways then into 1.5-centimeter slices. Transfer in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until softened.
Remove the water from the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Combine well using your fingers then shape a few scoops into a croquette, pressing a bit. Put on a platter and proceed for the balance of the preparation.
Preheat oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, brown the patties in batches until golden on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the finished fritters to a plate lined with paper towel and allow to rest.
Serve with lemon slices.
Spinach Croquettes
These amazing spinach and cheese patties are a genuine pleasure. The crispy exterior gives way to a creamy interior. The fresh spinach imparts a bright, moderately earthy note, while the dairy gives a rich, savory smoothness. It's possible to replace the dairy cheese with boiled, pureed spuds if you wish.
Yields 16–18
- 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
- 3 tbsp olive oil
- 1 large onion, minced
- 2 garlic cloves, minced
- 100g salty cheese, shredded
- 80g soft cheese
- ½ tsp fresh nutmeg
- ½ tsp paprika
- 120g dry breadcrumbs (1 and ¼ cups), with more if required
- 3 fresh eggs
- Olive oil for deep-frying (or alternatively vegetable oil)
- Lemon wedges, to accompany
When using raw spinach, rinse it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Put in a deep pan with a little liquid over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then press out any remaining moisture and reserve.
For previously frozen spinach, carefully remove excess liquid.
Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until softened, about a few minutes. Take off the stove.
Place the prepared spinach, cooked onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and beaten eggs in a large bowl and spice with pepper and salt. Stir well until blended. If the preparation seems too wet, incorporate some additional breading.
By hand, mold the preparation into elongated patties somewhat larger than a walnut but smaller than an egg, and put them on a baking sheet covered with wax paper. Cover and chill for at least one hour.
In a wide pan over medium heat, preheat cooking oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes per side, rotating so they are golden brown completely, then transfer on kitchen roll.
Offer with lemon slices.
Kroketes Fakes
Boasting a golden crust and tender interior, these fritters are not only delicious but also a extremely healthy appetizer or meal.
Makes 12
- 45g dry lentils (0.25 cup)
- 90g cracked wheat (0.5 cup)
- 125ml oil (half a cup)
- 1 large onion, finely diced
- 1 tsp cumin spice
- 1 tbsp chopped mint, diced
- 1 tbsp flat-leaf parsley, diced
- 1 fresh egg
- Salt and pepper, to liking
- Yogurt and lemon slices, to accompany
Put the lentils in a pan and fill with plenty of water. Simmer over a medium flame for about twenty minutes or until nearly done, including extra liquid to keep the legumes submerged if necessary.
Add the bulgur wheat and keep cooking until tender. Strain the ingredients well and set aside in a container.
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