Savor These Tasty Three Hellenic Croquette Dishes

Keftedes me Prassa

Bite-sized fried croquettes, typically known as keftedes, are a beloved signature dish in Sephardic cooking. These leek patties deliver a flavorful blend of rich beef with the subtle, sweetly mild flavour of tender leeks, and they are utterly addictive.

Makes 12

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

Thoroughly wash the leeks properly and cut away the root ends and the majority of the green stalk. Cut lengthwise longways then into 1.5cm slices. Place in a deep pan and submerge with water, then simmer over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice generously with salt and pepper. Stir completely using your hands then form a several tablespoonfuls into a ball, flattening a little. Set on a plate and continue for the balance of the preparation.

Preheat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the patties in small batches until golden on each side. (Avoid overcrowding the skillet as this drops the heat of the oil.) Remove the ready croquettes to a tray lined with kitchen paper and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real delight. The crunchy exterior gives way to a soft interior. The spinach imparts a bright, moderately natural note, while the cheese offers a rich, flavorful creaminess. Feel free to swap the cheese with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it well, removing any stalks, and cut into it into big pieces. Put in a big pot with a bit of water over a medium heat. Once cooked, drain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

If using previously frozen spinach, carefully press out extra water.

Preheat the olive oil in a pan over a moderate heat and cook the onion and garlic cloves until tender, about a few minutes. Take off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the dough seems too loose, add some more breading.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and set them on a baking sheet lined with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a amount of about 1 centimeter. Fry the patties a small batch for two to three minutes on both sides, rotating so they are golden all over, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only flavorful but also a highly wholesome bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Place the lentils in a saucepan and cover with enough cold water. Boil over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to ensure the lentils covered if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a bowl.

Preheat half of the