Savor These 3 Greek Croquette Creations

Keftedes me Prassa

Bite-sized crispy patties, often called keftedes, represent a beloved speciality in Sephardic Jewish cooking. These particular leek patties offer a flavorful fusion of savory minced beef with the subtle, slightly sweet flavour of leeks, making them absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks carefully and trim off the root ends and the majority of the dark green parts. Chop into halves longways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and paprika and spice generously with salt and pepper. Combine well using your fingers then shape a couple of scoops into a ball, pressing a little. Place on a plate and continue for the remaining of the ingredients.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the croquettes in batches until crispy on each side. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Transfer the ready fritters to a tray lined with absorbent paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true treat. The crunchy crust reveals a creamy center. The spinach brings a bright, slightly green taste, while the cheese offers a savory, umami richness. You can substitute the cheese with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to accompany

When using leafy greens, wash it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount liquid over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

If using thawed frozen spinach, completely remove unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and fry the onion and garlic until tender, about a few minutes. Take off the flame.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with pepper and salt. Stir well until incorporated. If the dough looks too soft, add some more breading.

By hand, form the mixture into oval shapes slightly larger than a walnut but smaller than an chicken egg, and set them on a baking sheet lined with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes per side, flipping so they are golden brown all over, then put on paper towel.

Present with lemon slices.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a saucepan and cover with ample cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring additional water to maintain the lentils immersed if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients thoroughly and set aside in a bowl.

Preheat a portion of the