Savor These Delectable Three Greek Croquette Creations

Keftedes me Prassa

Bite-sized crispy patties, commonly called keftedes, stand as a cherished delicacy in Jewish culinary traditions. These particular leek patties present a tasty fusion of hearty beef with the subtle, slightly sweet essence of leeks, and they are utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the green leeks properly and cut away the base and the bulk of the green tops. Slice into halves along the length then into 1.5cm pieces. Place in a deep pan and fill with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season generously with salt and pepper. Stir completely using your hands then shape a couple of scoops into a croquette, pressing a slightly. Set on a tray and repeat for the remaining of the preparation.

Heat oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is ready, fry the patties in small batches until golden brown on all sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Transfer the finished croquettes to a dish lined with absorbent paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese fritters are a true treat. The crispy crust opens up to a smooth interior. The spinach brings a fresh, somewhat green flavor, while the cheese offers a savory, umami richness. Feel free to swap the cheese with boiled, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for frying (or neutral oil)
• Lemon wedges, to garnish

For raw spinach, wash it carefully, discarding any hard stems, and cut into it into sizable portions. Place in a deep pan with a little hot water over a medium flame. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and saute the diced onion and garlic cloves until tender, about a few minutes. Take off the flame.

Combine the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Mix well until combined. If the dough looks too loose, add some additional breadcrumbs.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and set them on a baking sheet topped with wax paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a level of about half an inch. Brown the patties a small batch for two to three minutes per side, rotating so they are golden all over, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a extremely wholesome appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a pan and fill with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, including additional water to ensure the legumes immersed if needed.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat half of the