Enjoy These Delectable 3 Greek Croquette Creations

Keftedes me Prassa

Small crispy croquettes, typically referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties offer a flavorful combination of rich ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely addictive.

Yields 12

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

Wash the fresh leeks properly and remove the base and the majority of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter slices. Put in a large skillet and cover with water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and spice and flavor generously with pepper and salt. Mix completely using your fingers then shape a few spoonfuls into a croquette, shaping a little. Place on a tray and repeat for the balance of the ingredients.

Heat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, cook the fritters in small batches until golden on both sides. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Remove the cooked fritters to a dish covered with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Patties

These spinach with cheese patties are a real delight. The crispy outside opens up to a creamy center. The spinach brings a vibrant, moderately earthy taste, while the dairy offers a savory, umami smoothness. Feel free to swap the dairy cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, removing any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount water over a medium flame. Once softened, drain in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Put the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix well until incorporated. If the dough looks too wet, mix in some extra breadcrumbs.

Using your hands, form the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and place them on a tray covered with baking paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about half an inch. Cook the croquettes a handful for 2–3 minutes each side, flipping so they are crispy all over, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these patties are not only tasty but also a extremely wholesome bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and submerge with plenty of fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, including additional water to keep the legumes immersed if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and put aside in a bowl.

Heat a portion of the