Savor These 3 Hellenic Croquette Creations

Leek Patties

Small pan-fried croquettes, often called keftedes, are a treasured signature dish in Jewish cooking. These particular leek fritters deliver a flavorful fusion of savory minced beef with the delicate, mildly sweet taste of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Wash the leeks properly and remove the root ends and most of the green tops. Chop into halves along the length then into half-inch pieces. Place in a large skillet and submerge with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor generously with pepper and salt. Mix thoroughly using your fingers then form a few tablespoonfuls into a croquette, shaping a slightly. Set on a platter and continue for the balance of the mixture.

Warm oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the fritters in small batches until golden brown on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Remove the finished croquettes to a dish topped with paper towel and let to drain.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real treat. The crunchy exterior reveals a creamy center. The fresh spinach adds a vibrant, slightly green taste, while the cheese provides a deep, savory creaminess. It's possible to replace the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

For raw spinach, rinse it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a deep pan with a small amount liquid over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

If using thawed frozen spinach, completely squeeze out extra water.

Preheat the oil in a skillet over a medium heat and saute the onion and garlic cloves until translucent, about a few minutes. Remove from the stove.

Put the prepared spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Stir thoroughly until combined. If the preparation appears too soft, add some extra crumbs.

With your fingers, mold the dough into elongated patties slightly larger than a walnut but more compact than an chicken egg, and place them on a tray topped with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat olive oil to a depth of about half an inch. Brown the patties a few at a time for 2–3 minutes per side, turning so they are golden all over, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these fritters are not only flavorful but also a wonderfully wholesome bite or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pot and fill with enough fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring additional water to keep the pulses covered if required.

Add the burghul and continue cooking until tender. Strain the ingredients completely and reserve in a container.

Warm 50% of the