Delight in These Tasty Triple Hellenic Croquette Dishes

Keftedes me Prassa

Petite pan-fried croquettes, commonly referred to as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These particular leek fritters offer a delicious fusion of hearty ground beef with the gentle, sweetly mild taste of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and remove the base and the majority of the green stalk. Slice lengthwise longways then into 1.5cm pieces. Transfer in a deep pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice well with pepper and salt. Mix completely using your palms then shape a few scoops into a croquette, flattening a bit. Set on a plate and continue for the remaining of the preparation.

Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is hot, cook the patties in batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Take out the ready fritters to a plate lined with kitchen paper and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine treat. The crispy exterior reveals a smooth center. The leafy spinach adds a bright, somewhat earthy note, while the dairy provides a deep, umami richness. You can substitute the cheesy element with cooked, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

For raw spinach, rinse it well, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little hot water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

For previously frozen spinach, carefully remove excess liquid.

Warm the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until tender, about four minutes. Take off the heat.

Put the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and flavor with seasoning. Stir completely until combined. If the dough looks too soft, incorporate some additional breading.

By hand, shape the mixture into oval shapes a bit bigger than a walnut but less bulky than an egg, and set them on a tray lined with wax paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes per side, turning so they are golden brown completely, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pan and submerge with ample cold water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring additional water to maintain the pulses submerged if needed.

Add the burghul and proceed cooking until tender. Remove the water from the mixture well and reserve in a mixing bowl.

Heat half of the