Enjoy These Triple Greek Croquette Recipes

Leek Patties

Small crispy croquettes, commonly called keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek patties offer a delicious fusion of savory minced beef with the delicate, mildly sweet taste of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and trim off the roots and the majority of the green tops. Slice into halves longways then into 1.5cm pieces. Place in a large skillet and submerge with water, then cook over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Mix thoroughly using your hands then mold a few scoops into a croquette, flattening a bit. Place on a tray and continue for the balance of the ingredients.

Warm olive oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is ready, cook the croquettes in batches until crispy on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the finished fritters to a dish lined with paper towel and permit to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a real pleasure. The crispy outside gives way to a creamy interior. The fresh spinach brings a fresh, somewhat earthy taste, while the grated cheese gives a savory, flavorful richness. It's possible to replace the cheesy element with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

For raw spinach, wash it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium heat. Once softened, drain in a colander for about 15 mins, then remove any remaining moisture and set aside.

If using defrosted spinach, carefully press out excess liquid.

Warm the oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about 4 minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine well until combined. If the dough seems too loose, mix in some more breadcrumbs.

Using your hands, shape the dough into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and set them on a plate lined with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a level of about 1 centimeter. Fry the patties a handful for two to three minutes on both sides, flipping so they are crispy completely, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a extremely wholesome snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a saucepan and submerge with ample cold water. Cook over a medium heat for about twenty minutes or until partially softened, adding more water to keep the pulses immersed if necessary.

Stir in the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul well and set aside in a container.

Heat half of the