Savor These Tasty Three Hellenic Croquette Recipes

Leek Patties

Small pan-fried fritters, often called keftedes, are a beloved signature dish in Sephardic cuisine. These particular leek fritters deliver a delicious blend of rich ground beef with the subtle, slightly sweet taste of fresh leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and cut away the roots and the majority of the green tops. Chop lengthwise longways then into 1.5-centimeter rounds. Place in a large skillet and cover with fresh water, then simmer over a moderate heat for about 20 mins or until tender.

Strain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Combine well using your fingers then form a several scoops into a patty, shaping a bit. Set on a plate and repeat for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is hot, fry the patties in small groups until crispy on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Transfer the cooked patties to a dish lined with kitchen paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine delight. The crispy outside opens up to a creamy filling. The fresh spinach brings a bright, moderately earthy flavor, while the grated cheese offers a deep, umami richness. It's possible to replace the cheese with cooked, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it carefully, discarding any stalks, and cut into it into big pieces. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once softened, strain in a colander for about a quarter hour, then press out any extra water and set aside.

When working with thawed frozen spinach, carefully squeeze out unwanted moisture.

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

Place the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine well until combined. If the preparation seems too wet, incorporate some more breadcrumbs.

Using your hands, shape the preparation into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and place them on a tray topped with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium flame, heat cooking oil to a amount of about 1 centimeter. Brown the fritters a few at a time for two to three minutes per side, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a highly healthy snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Place the dry lentils in a pot and submerge with ample cold water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring additional water to maintain the lentils covered if necessary.

Stir in the bulgur wheat and keep cooking until softened. Strain the ingredients completely and set aside in a mixing bowl.

Preheat a portion of the