Savor These Delectable Three Hellenic Croquette Dishes

Keftedes me Prassa

Small fried croquettes, commonly referred to as keftedes, represent a cherished speciality in Jewish cuisine. These leek croquettes offer a flavorful blend of hearty ground beef with the gentle, slightly sweet flavour of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the green leeks properly and remove the root ends and most of the dark green parts. Cut in half along the length then into half-inch pieces. Put in a deep frying pan and fill with water, then cook over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season well with pepper and salt. Stir well using your hands then mold a couple of tablespoonfuls into a ball, shaping a little. Set on a tray and repeat for the balance of the ingredients.

Heat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the fritters in small batches until crispy on each side. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Take out the cooked croquettes to a plate lined with absorbent paper and permit to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a real pleasure. The crunchy crust gives way to a smooth filling. The fresh spinach brings a bright, moderately green note, while the cheese provides a deep, flavorful smoothness. You can substitute the cheese with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, removing any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a bit of hot water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and reserve.

When working with previously frozen spinach, completely squeeze out extra water.

Heat the cooking oil in a skillet over a medium flame and fry the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and beaten eggs in a container and season with pepper and salt. Stir well until combined. If the dough appears too soft, incorporate some extra breading.

Using your hands, form the mixture into elongated patties slightly larger than a walnut but less bulky than an egg, and place them on a tray covered with parchment paper. Cover and chill for at least one hour.

In a big skillet over medium flame, heat olive oil to a depth of about half an inch. Brown the fritters a few at a time for two to three minutes per side, turning so they are crispy everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only delicious but also a extremely healthy appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and fill with ample fresh water. Boil over a medium flame for about 20 mins or until partially softened, including more water to maintain the lentils immersed if needed.

Mix in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul completely and reserve in a mixing bowl.

Preheat a portion of the