Savor These Tasty Three Hellenic Croquette Dishes

Keftedes me Prassa

Bite-sized crispy patties, often referred to as keftedes, represent a cherished speciality in Jewish cooking. These particular leek fritters present a delicious combination of hearty beef with the delicate, sweetly mild flavour of fresh leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks properly and trim off the base and most of the green tops. Slice lengthwise longways then into 1.5cm slices. Put in a deep pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and put in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and flavor well with seasoning. Stir well using your hands then form a few scoops into a croquette, pressing a little. Place on a tray and repeat for the remaining of the mixture.

Preheat olive oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is ready, fry the patties in small batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Take out the finished patties to a plate lined with absorbent paper and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a real pleasure. The golden outside gives way to a creamy center. The fresh spinach adds a vibrant, moderately green taste, while the grated cheese provides a savory, flavorful richness. It's possible to replace the cheesy element with boiled, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using leafy greens, clean it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once cooked, remove in a strainer for about 15 minutes, then press out any extra water and put aside.

For previously frozen spinach, completely press out unwanted moisture.

Preheat the oil in a skillet over a moderate heat and cook the chopped onion and garlic until translucent, about 4 minutes. Remove from the flame.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and beaten eggs in a container and flavor with pepper and salt. Stir completely until combined. If the preparation seems too wet, mix in some more breading.

Using your hands, form the dough into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and place them on a baking sheet covered with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat oil to a amount of about 1cm. Fry the croquettes a small batch for a couple of minutes per side, turning so they are golden brown completely, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Put the lentils in a saucepan and fill with ample cold water. Cook over a medium flame for about twenty minutes or until partially softened, including additional water to ensure the pulses submerged if necessary.

Stir in the burghul and continue cooking until softened. Strain the lentils and burghul well and put aside in a container.

Warm half of the