Savor These Delectable Three Hellenic Croquette Dishes

Leek Croquettes

Bite-sized pan-fried fritters, commonly referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These leek croquettes offer a tasty blend of savory beef with the gentle, sweetly mild flavour of leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Wash the leeks carefully and cut away the root ends and the majority of the green tops. Slice in half longways then into 1.5-centimeter rounds. Put in a large skillet and fill with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice generously with seasoning. Mix thoroughly using your palms then mold a few scoops into a croquette, pressing a little. Put on a plate and proceed for the remaining of the mixture.

Warm olive oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, cook the fritters in small groups until crispy on all sides. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Transfer the cooked croquettes to a plate lined with paper towel and let to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a true pleasure. The crunchy outside gives way to a smooth interior. The fresh spinach imparts a bright, somewhat natural flavor, while the cheese gives a savory, umami smoothness. It's possible to replace the cheesy element with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, wash it carefully, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a small amount liquid over a medium heat. Once softened, strain in a colander for about 15 minutes, then squeeze out any excess liquid and put aside.

For defrosted spinach, thoroughly press out extra water.

Preheat the oil in a pan over a medium heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a container and season with pepper and salt. Stir thoroughly until blended. If the dough appears too wet, incorporate some more breadcrumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and set them on a plate lined with wax paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, rotating so they are crispy all over, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Add the brown lentils in a pan and fill with ample fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding more water to keep the lentils submerged if required.

Add the cracked wheat and keep cooking until softened. Drain the ingredients well and put aside in a container.

Preheat half of the