Enjoy These Delectable 3 Hellenic Croquette Dishes

Leek Croquettes

Petite crispy fritters, commonly known as keftedes, represent a beloved speciality in Sephardic cuisine. These wonderful leek croquettes deliver a delicious blend of hearty beef with the subtle, mildly sweet flavour of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the fresh leeks well and remove the root ends and most of the green stalk. Chop lengthwise along the length then into 1.5cm pieces. Transfer in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Stir thoroughly using your palms then mold a few spoonfuls into a patty, pressing a bit. Set on a platter and proceed for the remaining of the mixture.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the cooked croquettes to a tray topped with paper towel and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a true delight. The crispy crust gives way to a creamy filling. The fresh spinach imparts a vibrant, moderately earthy note, while the grated cheese provides a deep, umami smoothness. You can substitute the cheese with boiled, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it carefully, removing any tough stems, and cut into it into sizable portions. Place in a large saucepan with a small amount water over a medium flame. Once softened, remove in a strainer for about 15 mins, then remove any remaining moisture and set aside.

When working with previously frozen spinach, completely press out excess liquid.

Heat the oil in a skillet over a medium flame and saute the onion and garlic until softened, about four minutes. Take off the heat.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir completely until incorporated. If the mixture seems too soft, add some extra crumbs.

Using your hands, shape the preparation into elongated patties slightly larger than a nut but less bulky than an large egg, and set them on a plate topped with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a amount of about 1cm. Brown the patties a small batch for a couple of minutes on both sides, rotating so they are golden brown all over, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only delicious but also a extremely wholesome bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and submerge with ample water. Cook over a medium flame for about 20 mins or until partially softened, including more water to maintain the legumes submerged if required.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the mixture well and put aside in a mixing bowl.

Warm half of the