Enjoy These 3 Hellenic Croquette Creations

Keftedes me Prassa

Petite pan-fried patties, often known as keftedes, stand as a cherished signature dish in Sephardic cuisine. These wonderful leek fritters offer a flavorful fusion of hearty ground beef with the subtle, slightly sweet flavour of leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and cut away the root ends and most of the dark green parts. Chop into halves longways then into 1.5cm rounds. Put in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice well with pepper and salt. Mix well using your fingers then mold a few spoonfuls into a ball, pressing a slightly. Put on a platter and repeat for the remaining of the mixture.

Warm olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, cook the patties in batches until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Remove the finished croquettes to a tray covered with paper towel and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine treat. The crispy exterior gives way to a smooth filling. The fresh spinach imparts a fresh, moderately green flavor, while the cheese provides a savory, savory richness. It's possible to replace the cheesy element with cooked, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

If using fresh spinach, wash it thoroughly, removing any hard stems, and cut into it into sizable portions. Place in a deep pan with a bit of liquid over a medium heat. Once softened, strain in a strainer for about 15 mins, then remove any extra water and put aside.

For thawed frozen spinach, completely press out excess liquid.

Heat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until tender, about four minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir completely until blended. If the dough seems too wet, add some additional breading.

With your fingers, mold the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet covered with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a level of about half an inch. Fry the croquettes a few at a time for two to three minutes per side, flipping so they are golden everywhere, then transfer on paper towel.

Present with fresh lemon.

Lentil Croquettes

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

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to garnish

Put the brown lentils in a pot and fill with ample cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, including more water to ensure the legumes submerged if needed.

Stir in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul thoroughly and put aside in a bowl.

Warm a portion of the