Savor These Delectable Three Greek Croquette Creations

Keftedes me Prassa

Bite-sized fried croquettes, typically called keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These leek patties present a flavorful combination of rich ground beef with the delicate, slightly sweet essence of leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Clean the fresh leeks properly and remove the roots and the majority of the dark green parts. Slice in half lengthways then into 1.5-centimeter rounds. Transfer in a large skillet and cover with cold water, then cook over a medium flame for about 20 mins or until softened.

Drain the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and flavor liberally with pepper and salt. Combine well using your hands then mold a few scoops into a croquette, pressing a little. Place on a platter and proceed for the remaining of the mixture.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, brown the fritters in small groups until golden brown on all sides. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Transfer the ready fritters to a plate topped with absorbent paper and let to cool.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a real treat. The crunchy outside opens up to a creamy filling. The spinach brings a vibrant, slightly earthy taste, while the grated cheese gives a rich, flavorful richness. You can substitute the dairy cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, clean it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a little liquid over a medium heat. Once cooked, drain in a sieve for about 15 mins, then press out any extra water and reserve.

When working with defrosted spinach, thoroughly squeeze out extra water.

Preheat the oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about four minutes. Turn off the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the preparation appears too soft, add some additional breading.

Using your hands, shape the mixture into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a plate topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a depth of about half an inch. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only tasty but also a extremely nutritious snack or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a pot and submerge with plenty of cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, including additional water to keep the pulses covered if necessary.

Mix in the cracked wheat and continue cooking until tender. Drain the lentils and burghul well and put aside in a bowl.

Warm 50% of the