Enjoy These Tasty Three Greek Croquette Dishes

Keftedes me Prassa

Bite-sized crispy fritters, commonly called keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek patties offer a tasty blend of hearty beef with the delicate, slightly sweet taste of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and cut away the roots and most of the green stalk. Slice into halves longways then into 1.5-centimeter slices. Put in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Mix well using your hands then mold a few scoops into a croquette, flattening a bit. Put on a platter and proceed for the balance of the mixture.

Preheat oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is ready, brown the patties in small batches until golden brown on both sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the cooked croquettes to a plate covered with paper towel and let to cool.

Present with fresh lemon.

Spinach Patties

These cheesy spinach patties are a true pleasure. The crunchy outside gives way to a creamy filling. The spinach adds a fresh, slightly natural flavor, while the dairy provides a savory, savory creaminess. Feel free to swap the dairy cheese with steamed, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Place in a big pot with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

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

Warm the cooking oil in a pan over a medium heat and cook the onion and garlic cloves until softened, about four minutes. Remove from the heat.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Combine well until blended. If the preparation seems too loose, mix in some more breadcrumbs.

By hand, shape the mixture into oval croquettes somewhat larger than a nut but less bulky than an large egg, and place them on a tray covered with parchment paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, preheat olive oil to a level of about 1cm. Cook the croquettes a small batch for 2–3 minutes each side, rotating so they are crispy completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a extremely healthy bite or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pot and cover with enough fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring additional water to keep the lentils immersed if required.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a bowl.

Preheat 50% of the