Savor These Delectable Triple Hellenic Croquette Recipes

Keftedes me Prassa

Petite fried croquettes, commonly called keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes offer a tasty combination of savory minced beef with the delicate, mildly sweet essence of fresh leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks well and cut away the root ends and the bulk of the green tops. Slice in half lengthways then into 1.5cm slices. Transfer in a deep pan and fill with water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and put in a big bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and spice generously with salt and pepper. Combine completely using your hands then shape a couple of scoops into a patty, flattening a little. Place on a tray and continue for the remaining of the ingredients.

Preheat oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, brown the patties in small batches until golden on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the finished patties to a dish lined with paper towel and allow to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine treat. The crunchy outside reveals a creamy interior. The spinach adds a vibrant, moderately green flavor, while the dairy gives a deep, flavorful smoothness. You can substitute the dairy cheese with steamed, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, clean it carefully, removing any hard stems, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount water over a moderate heat. Once softened, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly remove excess liquid.

Warm the oil in a frying pan over a medium flame and fry the onion and garlic cloves until softened, about four minutes. Take off the stove.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix well until blended. If the dough appears too soft, mix in some additional crumbs.

With your fingers, form the dough into oval shapes a bit bigger than a nut but more compact than an egg, and place them on a plate lined with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a depth of about half an inch. Brown the fritters a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only tasty but also a highly healthy appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Add the dry lentils in a pan and fill with enough water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to ensure the lentils submerged if required.

Add the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Warm 50% of the