Delight in These Tasty 3 Greek Croquette Recipes

Leek Patties

Petite fried patties, typically called keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These leek patties deliver a delicious combination of rich ground beef with the subtle, mildly sweet essence of tender leeks, and they are absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the green leeks properly and remove the base and most of the green tops. Cut in half longways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice well with pepper and salt. Stir completely using your palms then mold a few spoonfuls into a patty, shaping a little. Put on a tray and proceed for the rest of the mixture.

Warm oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is ready, fry the patties in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the cooked croquettes to a dish topped with paper towel and allow to cool.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach fritters are a real delight. The golden outside opens up to a soft center. The spinach imparts a bright, somewhat natural taste, while the grated cheese offers a deep, savory creaminess. It's possible to replace the cheesy element with cooked, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to garnish

When using raw spinach, clean it well, removing any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a little water over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and fry the onion and garlic cloves until tender, about a few minutes. Take off the flame.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and eggs in a container and season with pepper and salt. Mix well until combined. If the preparation appears too soft, add some additional breadcrumbs.

By hand, mold the preparation into oval shapes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet lined with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a amount of about 1cm. Cook the fritters a handful for two to three minutes on both sides, flipping so they are golden everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only tasty but also a highly healthy appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pot and fill with enough cold water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring more water to ensure the legumes immersed if necessary.

Mix in the burghul and continue cooking until tender. Drain the mixture thoroughly and set aside in a container.

Heat 50% of the