Delight in These Delectable Three Greek Croquette Dishes

Leek Croquettes

Bite-sized fried fritters, often known as keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These particular leek croquettes deliver a flavorful fusion of rich beef with the subtle, slightly sweet taste of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks carefully and trim off the base and the bulk of the green stalk. Chop into halves along the length then into 1.5cm pieces. Transfer in a large skillet and fill with water, then cook over a medium heat for about 20 mins or until tender.

Strain the leeks and place in a big bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Mix well using your hands then shape a few tablespoonfuls into a ball, pressing a little. Set on a platter and proceed for the rest of the mixture.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, fry the croquettes in small batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the cooked patties to a dish lined with paper towel and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine pleasure. The crispy crust reveals a soft center. The spinach imparts a bright, slightly natural taste, while the dairy offers a rich, flavorful richness. It's possible to replace the cheesy element with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it carefully, removing any tough stems, and cut into it into big pieces. Place in a big pot with a little water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, completely remove extra water.

Warm the cooking oil in a pan over a moderate heat and fry the onion and garlic until tender, about four minutes. Turn off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir well until blended. If the mixture seems too loose, add some extra breading.

With your fingers, shape the dough into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and place them on a tray topped with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, warm cooking oil to a depth of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes per side, rotating so they are golden brown completely, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only flavorful but also a highly wholesome snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a pan and cover with enough fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to maintain the pulses submerged if required.

Stir in the bulgur wheat and keep cooking until tender. Strain the lentils and burghul well and set aside in a mixing bowl.

Warm half of the