Delight in These 3 Greek Croquette Recipes

Leek Croquettes

Petite crispy fritters, commonly known as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These leek patties deliver a delicious blend of rich minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and remove the roots and the bulk of the green stalk. Chop lengthwise longways then into 1.5cm rounds. Put in a large skillet and submerge with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Mix well using your hands then form a several scoops into a croquette, shaping a slightly. Place on a plate and proceed for the balance of the preparation.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, fry the fritters in small groups until golden on each side. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Remove the finished patties to a tray covered with absorbent paper and let to rest.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a real pleasure. The crispy exterior reveals a creamy filling. The leafy spinach adds a vibrant, moderately green flavor, while the grated cheese provides a rich, flavorful smoothness. You can substitute the cheesy element with boiled, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For fresh spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a little liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Heat the olive oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until tender, about four minutes. Take off the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Stir thoroughly until blended. If the mixture seems too soft, incorporate some additional breading.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and place them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, warm cooking oil to a level of about 1 centimeter. Cook the fritters a small batch for two to three minutes on both sides, flipping so they are golden brown all over, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these patties are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pot and cover with plenty of fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, adding additional water to ensure the lentils covered if needed.

Mix in the cracked wheat and proceed cooking until tender. Strain the mixture completely and put aside in a bowl.

Warm 50% of the