Delight in These Delectable 3 Hellenic Croquette Creations

Leek Croquettes

Petite pan-fried croquettes, commonly referred to as keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These leek croquettes offer a delicious blend of rich ground beef with the delicate, slightly sweet flavour of leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the base and most of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and fill with cold water, then cook over a moderate heat for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and season generously with salt and pepper. Stir well using your fingers then shape a few scoops into a ball, flattening a slightly. Put on a tray and proceed for the rest of the mixture.

Heat cooking oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is hot, fry the fritters in batches until crispy on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Remove the finished patties to a tray topped with paper towel and permit to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine treat. The crispy exterior opens up to a soft interior. The spinach brings a fresh, slightly earthy flavor, while the grated cheese offers a savory, umami smoothness. You can substitute the cheese with cooked, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

If using leafy greens, rinse it well, getting rid of any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a little hot water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

If using thawed frozen spinach, completely press out excess liquid.

Warm the oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until softened, about four minutes. Turn off the heat.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Mix completely until blended. If the mixture seems too wet, incorporate some extra crumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut but more compact than an egg, and place them on a tray covered with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a amount of about half an inch. Brown the fritters a small batch for 2–3 minutes each side, flipping so they are golden completely, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Place the lentils in a pot and fill with plenty of water. Boil over a medium flame for about 20 minutes or until partially softened, pouring additional water to ensure the legumes submerged if necessary.

Add the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul well and set aside in a mixing bowl.

Preheat 50% of the