Christmas Eve is observed by Orthodox Christians as a quiet and meaningful preparation for Christmas Day. The evening meal follows fasting traditions, avoiding meat, eggs, and dairy, while still offering warmth, nourishment, and variety. The table is prepared with care, reflecting patience, gratitude, and respect for long-standing customs.
A traditional Christmas Eve table often includes ceremonial bread as a symbol of blessing and togetherness, fish prepared in simple ways, slow-baked beans served in clay pots, whole-grain pies filled with vegetables, garlic spreads, and light salads made from potatoes and onions. Desserts are modest yet comforting, featuring dried fruits, walnuts, and chestnuts, ingredients that carry both symbolic and seasonal value.
Among the most popular dishes are fish croquettes, which are easy to prepare and ideal for sharing. Made with mild white fish and rice, they are crispy on the outside and soft inside, fitting perfectly within fasting guidelines while remaining satisfying.
Fish Croquettes with Fasting Mayonnaise
Ingredients: 1 lb hake fillets, 1 cup uncooked white rice, 1 medium onion, 3 cloves garlic, 1 teaspoon paprika, fresh parsley, 2 pickled peppers, 3 tablespoons breadcrumbs plus more for coating, salt and black pepper to taste, oil for frying.
Preparation: Cook the rice until just tender and allow it to cool completely. Gently poach the hake fillets in lightly salted water for about 5 minutes, then drain well. Finely chop or blend the fish together with the onion and garlic. Transfer the mixture to a bowl and add the chopped pickled peppers, parsley, paprika, salt, and pepper. Stir in the cooled rice and breadcrumbs until evenly combined. Cover and refrigerate the mixture for 2 to 3 hours. Shape into small balls or finger-shaped croquettes, coat in breadcrumbs, and fry in hot oil until golden brown. Drain on paper towels before serving.
Another comforting option for Christmas Eve is savory baked pancakes filled with leeks and mushrooms. These pancakes are soft, rich in flavor, and finished in the oven with a light, egg-free mayonnaise topping.
Savory Fasting Pancakes with Egg-Free Mayonnaise
For the batter: 3 cups sparkling water, salt to taste, 2 tablespoons sunflower oil, about 1⅔ cups all-purpose flour, 1 teaspoon baking powder. For the filling: 2 large leeks sliced, 2 tablespoons sunflower oil, 8 oz fresh mushrooms finely chopped, salt and pepper to taste, 3 tablespoons crushed peanuts, 3 to 4 tablespoons light fasting mayonnaise. For the topping: ½ cup fasting mayonnaise, 2 to 3 tablespoons soy milk, sesame seeds for sprinkling.
Preparation: In a bowl, mix sparkling water, salt, oil, and baking powder. Gradually add flour until the batter is smooth and similar in consistency to classic pancake batter. Cook thin pancakes in a lightly oiled skillet; this quantity makes about 15 pancakes. For the filling, sauté the leeks and mushrooms in sunflower oil until all moisture evaporates. Season with salt and pepper, then let cool slightly. Stir in crushed peanuts and mayonnaise. Fill each pancake, roll it tightly, and arrange in a greased baking dish. Mix the mayonnaise with soy milk and pour over the pancakes. Bake at 350°F for about 15 minutes, until warmed through. Sprinkle with sesame seeds and fresh parsley before serving.
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