Savor These Tasty 3 Greek Croquette Creations

Leek Croquettes

Small fried fritters, commonly called keftedes, stand as a cherished delicacy in Sephardic cuisine. These leek fritters present a tasty blend of savory beef with the subtle, slightly sweet taste of leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Clean the leeks well and cut away the roots and the majority of the green stalk. Cut lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and flavor well with seasoning. Mix thoroughly using your palms then form a couple of tablespoonfuls into a ball, pressing a bit. Set on a plate and proceed for the remaining of the ingredients.

Preheat cooking oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, brown the fritters in small groups until golden on both sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Remove the cooked croquettes to a plate topped with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese patties are a real pleasure. The crunchy exterior gives way to a soft interior. The spinach adds a fresh, moderately green flavor, while the cheese offers a deep, umami richness. Feel free to swap the cheese with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to serve

When using leafy greens, rinse it well, removing any stalks, and cut into it into big pieces. Put in a big pot with a little hot water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any extra water and put aside.

For defrosted spinach, thoroughly press out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until blended. If the mixture appears too loose, mix in some additional breadcrumbs.

Using your hands, mold the preparation into elongated patties somewhat larger than a walnut but smaller than an egg, and put them on a plate lined with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes on both sides, rotating so they are crispy all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these fritters are not only flavorful but also a extremely nutritious bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pot and fill with ample fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring additional water to maintain the lentils covered if needed.

Stir in the burghul and keep cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.

Heat a portion of the