Savor These Tasty 3 Greek Croquette Dishes

Leek Croquettes

Bite-sized crispy croquettes, often called keftedes, represent a cherished speciality in Sephardic cooking. These wonderful leek patties deliver a tasty fusion of savory minced beef with the delicate, slightly sweet essence of tender leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the leeks properly and cut away the roots and the bulk of the green tops. Chop into halves lengthways then into 1.5cm slices. Place in a deep frying pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and spice and flavor well with salt and pepper. Mix completely using your palms then form a few tablespoonfuls into a ball, flattening a slightly. Set on a tray and continue for the balance of the mixture.

Preheat cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, cook the croquettes in batches until golden on all sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Remove the finished patties to a tray topped with absorbent paper and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a real treat. The crunchy exterior gives way to a creamy interior. The leafy spinach imparts a bright, slightly green taste, while the cheese provides a rich, savory richness. You can substitute the dairy cheese with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

For raw spinach, wash it well, removing any hard stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Take off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until combined. If the preparation appears too soft, incorporate some additional breading.

By hand, form the dough into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and put them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes on both sides, turning so they are golden brown all over, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only delicious but also a extremely nutritious snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Put the brown lentils in a pot and cover with ample water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to ensure the lentils submerged if needed.

Add the cracked wheat and proceed cooking until tender. Drain the ingredients well and reserve in a mixing bowl.

Warm a portion of the