Portuguese Beef Croquettes:

In a large frying pan start cooking 4 tablespoons of the butter, the garlic, bay leaf, and chourico and stir and heat through.

Add the ground beef and season with salt and pepper.

Continue frying while crushing the beef with a fork so it remains loose and does not clump.

When the meat is fried, add the chopped parsley, and stir.

Remove the bay leaf and turn off the heat.

In a separate pot, add the remaining butter and onion and let it cook on medium heat without letting it brown.

Add the flour to the pot and stir well, gradually adding the milk while stirring.

Season with a pinch of salt, pepper, and lemon juice to taste.

Add the meat to this mixture and mix well.

Stir until it is well mixed and then turn off the heat.

Remove from the pot, place in a bowl, and let cool.

When the mixture has cooled, mold croquettes out of it and place it on a plate previously coated with flour.

Coat the croquettes with the beaten eggs and then coat them in the breadcrumbs.

Now fry the croquettes one by one in a deep-frying pan over high heat in the oil.

Once golden, remove them with a slotted spoon and place them on a plate with paper towels.

Let them cool for a minute and once you are done, cut a lime into quarters to serve on a platter.

Greek Garlic Sauce/dip (Skordalia)

Boil potatoes in salted water until soft. Drain.

Add to a food processor together with ½ the olive oil, garlic, salt, pepper, and lemon juice. Process till smooth gradually streaming in the remainder of olive oil until the desired texture is reached.

You can go for a chunky dip or smooth sauce (which I did).