Enjoy These Tasty Three Greek Croquette Dishes

Leek Croquettes

Bite-sized crispy fritters, often referred to as keftedes, are a beloved signature dish in Jewish cooking. These particular leek fritters present a tasty combination of hearty minced beef with the subtle, mildly sweet taste of tender leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and trim off the base and the majority of the green tops. Slice into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 minutes or until tender.

Drain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Stir completely using your palms then form a couple of scoops into a ball, flattening a little. Set on a tray and proceed for the remaining of the mixture.

Preheat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the patties in small groups until crispy on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Transfer the cooked fritters to a plate covered with kitchen paper and permit to cool.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a genuine pleasure. The golden crust reveals a smooth interior. The leafy spinach adds a vibrant, moderately natural flavor, while the grated cheese provides a savory, flavorful creaminess. You can substitute the cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, wash it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Put in a big pot with a small amount liquid over a medium flame. Once softened, remove in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a skillet over a medium flame and saute the diced onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Place the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Combine well until combined. If the preparation seems too loose, add some more breading.

By hand, shape the dough into oval shapes a bit bigger than a walnut but smaller than an egg, and put them on a baking sheet topped with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a level of about 1cm. Fry the fritters a handful for two to three minutes each side, turning so they are golden brown everywhere, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a pan and submerge with ample cold water. Boil over a moderate heat for about 20 mins or until almost cooked, including additional water to ensure the legumes covered if necessary.

Stir in the burghul and keep cooking until fully cooked. Drain the ingredients thoroughly and set aside in a mixing bowl.

Heat a portion of the