Savor These Tasty 3 Greek Croquette Dishes

Leek Croquettes

Petite crispy fritters, commonly called keftedes, stand as a treasured signature dish in Sephardic cuisine. These wonderful leek croquettes offer a delicious fusion of hearty beef with the gentle, mildly sweet flavour of tender leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the roots and the majority of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Place in a deep frying pan and submerge with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and paprika and spice liberally with pepper and salt. Stir completely using your fingers then form a few scoops into a patty, flattening a little. Set on a tray and continue for the rest of the mixture.

Heat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is sizzling, fry the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the ready fritters to a dish covered with paper towel and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine treat. The crunchy exterior reveals a soft center. The leafy spinach imparts a vibrant, slightly earthy taste, while the grated cheese gives a deep, flavorful creaminess. It's possible to replace the cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

When using leafy greens, clean it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then squeeze out any remaining moisture and put aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a frying pan over a moderate heat and saute the diced onion and garlic until translucent, about 4 minutes. Take off the heat.

Place the wilted spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until incorporated. If the mixture looks too wet, incorporate some more breadcrumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and put them on a tray covered with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, warm oil to a level of about half an inch. Brown the fritters a small batch for 2–3 minutes per side, turning so they are crispy completely, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully healthy bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and fill with enough fresh water. Boil over a medium heat for about twenty minutes or until partially softened, pouring extra liquid to keep the lentils covered if necessary.

Add the cracked wheat and continue cooking until tender. Remove the water from the ingredients completely and set aside in a container.

Preheat a portion of the