Savor These Delectable 3 Greek Croquette Recipes

Leek Patties

Petite crispy fritters, often called keftedes, are a treasured signature dish in Sephardic cooking. These particular leek croquettes offer a flavorful combination of rich beef with the gentle, mildly sweet essence of tender leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the green leeks well and remove the roots and the majority of the green stalk. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and paprika and spice liberally with seasoning. Stir completely using your palms then mold a few spoonfuls into a patty, pressing a little. Put on a tray and repeat for the balance of the preparation.

Warm oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, fry the croquettes in batches until golden on both sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the finished fritters to a dish topped with absorbent paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine delight. The crispy outside opens up to a creamy filling. The leafy spinach imparts a fresh, somewhat natural note, while the dairy gives a savory, flavorful smoothness. You can substitute the cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount hot water over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

When working with previously frozen spinach, carefully remove extra water.

Heat the olive oil in a frying pan over a medium flame and fry the diced onion and minced garlic until softened, about 4 minutes. Take off the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with pepper and salt. Mix well until combined. If the preparation looks too loose, add some additional breadcrumbs.

By hand, shape the preparation into oval shapes somewhat larger than a nut but more compact than an egg, and place them on a tray lined with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a level of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes per side, flipping so they are golden brown everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a extremely wholesome bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and fill with ample water. Boil over a medium flame for about 20 mins or until partially softened, adding extra liquid to maintain the lentils submerged if required.

Add the bulgur wheat and continue cooking until tender. Remove the water from the ingredients thoroughly and reserve in a container.

Heat half of the