Enjoy These Tasty Three Greek Croquette Creations

Leek Patties

Bite-sized fried croquettes, typically called keftedes, represent a treasured signature dish in Jewish cooking. These leek patties offer a tasty fusion of rich ground beef with the subtle, sweetly mild taste of leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the green leeks carefully and cut away the root ends and the majority of the green stalk. Slice into halves along the length then into half-inch slices. Transfer in a deep pan and cover with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Combine completely using your fingers then form a couple of scoops into a patty, shaping a slightly. Place on a tray and continue for the rest of the mixture.

Heat cooking oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in small groups until crispy on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Take out the finished patties to a dish topped with absorbent paper and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a genuine pleasure. The crunchy outside reveals a creamy filling. The fresh spinach brings a bright, moderately green taste, while the grated cheese provides a savory, umami richness. Feel free to swap the dairy cheese with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to serve

When using leafy greens, clean it carefully, removing any stalks, and roughly chop it into large chunks. Put in a deep pan with a bit of water over a medium heat. Once wilted, remove in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, carefully press out excess liquid.

Preheat the cooking oil in a pan over a medium heat and saute the onion and garlic until translucent, about a few minutes. Take off the flame.

Put the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until combined. If the dough seems too wet, incorporate some more breadcrumbs.

By hand, form the mixture into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and set them on a baking sheet lined with wax paper. Seal and chill for at least one hour.

In a wide pan over medium heat, preheat oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes each side, turning so they are crispy all over, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a extremely healthy snack or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a pot and cover with plenty of water. Simmer over a medium heat for about 20 minutes or until nearly done, adding additional water to maintain the lentils immersed if required.

Add the cracked wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and put aside in a mixing bowl.

Warm a portion of the