Delight in These Three Greek Croquette Recipes

Leek Patties

Bite-sized pan-fried croquettes, typically known as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek fritters deliver a flavorful blend of savory ground beef with the delicate, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks well and trim off the roots and the majority of the green tops. Chop in half along the length then into 1.5-centimeter pieces. Place in a large skillet and submerge with water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Combine completely using your fingers then mold a few scoops into a patty, pressing a bit. Set on a tray and repeat for the rest of the mixture.

Preheat olive oil in a pan to a depth of about 2cm over a medium flame. When the oil is sizzling, fry the fritters in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the cooked croquettes to a tray topped with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese patties are a real treat. The golden exterior opens up to a creamy filling. The leafy spinach imparts a fresh, somewhat earthy taste, while the dairy gives a savory, savory creaminess. Feel free to swap the cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it thoroughly, getting rid of any stalks, and cut into it into large chunks. Put in a deep pan with a little hot water over a medium heat. Once wilted, drain in a colander for about 15 mins, then press out any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the oil in a skillet over a medium flame and cook the diced onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a container and flavor with salt and pepper. Stir well until combined. If the mixture looks too loose, incorporate some more crumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a nut but smaller than an egg, and set them on a tray lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat oil to a amount of about 1 centimeter. Brown the patties a few at a time for a couple of minutes per side, turning so they are crispy completely, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only tasty but also a wonderfully wholesome snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and submerge with enough cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the lentils immersed if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the mixture completely and set aside in a container.

Warm half of the