Enjoy These 3 Greek Croquette Creations

Leek Patties

Petite fried croquettes, typically called keftedes, represent a cherished signature dish in Sephardic cuisine. These wonderful leek croquettes deliver a delicious combination of hearty minced beef with the gentle, mildly sweet essence of leeks, rendering them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and trim off the root ends and most of the dark green parts. Chop into halves along the length then into 1.5-centimeter slices. Put in a deep pan and submerge with water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor liberally with salt and pepper. Combine well using your fingers then mold a couple of tablespoonfuls into a patty, shaping a slightly. Put on a platter and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the oil is ready, fry the croquettes in small groups until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the finished fritters to a tray covered with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese patties are a genuine delight. The golden exterior reveals a smooth center. The spinach brings a bright, moderately earthy taste, while the cheese offers a savory, savory smoothness. You can substitute the dairy cheese with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

When using leafy greens, clean it carefully, getting rid of any tough stems, and cut into it into large chunks. Transfer in a big pot with a little hot water over a medium flame. Once softened, drain in a sieve for about a quarter hour, then press out any extra water and put aside.

If using defrosted spinach, completely squeeze out extra water.

Heat the oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir well until combined. If the mixture appears too wet, add some additional breadcrumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a nut but smaller than an large egg, and place them on a plate covered with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a amount of about 1 centimeter. Fry the fritters a handful for 2–3 minutes each side, flipping so they are golden all over, then place on paper towel.

Offer with lemon wedges.

Lentil Patties

With their golden crust and moist center, these fritters are not only tasty but also a highly nutritious appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and submerge with plenty of fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, pouring additional water to maintain the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until tender. Drain the mixture completely and reserve in a bowl.

Warm a portion of the