Delight in These Delectable Three Hellenic Croquette Recipes

Keftedes me Prassa

Small fried patties, typically known as keftedes, stand as a beloved delicacy in Sephardic Jewish cuisine. These particular leek patties deliver a delicious combination of hearty beef with the delicate, mildly sweet flavour of leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks properly and remove the root ends and most of the dark green parts. Slice into halves along the length then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and spice and flavor liberally with pepper and salt. Mix well using your hands then shape a few tablespoonfuls into a croquette, shaping a slightly. Place on a platter and proceed for the remaining of the mixture.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is hot, cook the fritters in batches until golden brown on both sides. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Take out the ready fritters to a tray lined with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a genuine delight. The crispy crust gives way to a creamy interior. The leafy spinach imparts a fresh, moderately earthy taste, while the dairy gives a deep, flavorful richness. Feel free to swap the dairy cheese with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to accompany

For raw spinach, wash it well, removing any hard stems, and cut into it into big pieces. Transfer in a deep pan with a bit of hot water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then remove any extra water and reserve.

For previously frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until softened, about a few minutes. Turn off the stove.

Put the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Combine completely until blended. If the dough looks too wet, add some additional breading.

With your fingers, form the preparation into oval shapes slightly larger than a walnut shell but less bulky than an egg, and set them on a baking sheet topped with parchment paper. Cover and cool for at least one hour.

In a wide pan over medium flame, heat olive oil to a level of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, turning so they are golden brown everywhere, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these patties are not only flavorful but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Put the brown lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring more water to ensure the pulses immersed if required.

Stir in the cracked wheat and keep cooking until tender. Strain the lentils and burghul completely and set aside in a container.

Heat 50% of the