Savor These Delectable Three Hellenic Croquette Recipes

Leek Croquettes

Small pan-fried patties, typically known as keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These leek patties present a delicious combination of rich minced beef with the subtle, mildly sweet flavour of leeks, rendering them utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and cut away the root ends and most of the dark green parts. Cut in half longways then into half-inch pieces. Put in a deep frying pan and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season generously with salt and pepper. Combine completely using your fingers then shape a couple of tablespoonfuls into a patty, shaping a slightly. Place on a platter and proceed for the rest of the mixture.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is ready, brown the patties in small batches until golden brown on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the cooked fritters to a dish lined with kitchen paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a real delight. The crunchy exterior opens up to a soft filling. The spinach adds a fresh, moderately earthy flavor, while the cheese gives a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

For raw spinach, clean it carefully, removing any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount water over a medium heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, carefully remove extra water.

Heat the olive oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and eggs in a container and season with pepper and salt. Mix well until combined. If the preparation looks too loose, mix in some additional breading.

With your fingers, shape the preparation into elongated patties slightly larger than a walnut shell but less bulky than an egg, and place them on a tray covered with wax paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, heat oil to a amount of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown all over, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only tasty but also a extremely wholesome snack or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a saucepan and submerge with enough water. Simmer over a medium heat for about 20 mins or until almost cooked, including more water to maintain the legumes covered if required.

Add the bulgur wheat and continue cooking until tender. Drain the mixture completely and put aside in a bowl.

Warm a portion of the