Enjoy These Three Greek Croquette Recipes

Leek Patties

Petite pan-fried fritters, often known as keftedes, stand as a cherished signature dish in Jewish culinary traditions. These leek fritters offer a delicious blend of savory beef with the delicate, mildly sweet taste of fresh leeks, making them absolutely irresistible.

Makes 12

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

Thoroughly wash the fresh leeks well and trim off the roots and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with cold water, then heat over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Combine thoroughly using your palms then form a couple of scoops into a croquette, shaping a bit. Place on a tray and continue for the balance of the mixture.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the oil is sizzling, cook the croquettes in small batches until golden on all sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Take out the ready croquettes to a tray covered with kitchen paper and allow to cool.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach patties are a real delight. The crispy outside reveals a smooth interior. The spinach brings a vibrant, somewhat natural flavor, while the dairy provides a rich, savory smoothness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to accompany

For raw spinach, wash it well, getting rid of any hard stems, and cut into it into large chunks. Transfer in a big pot with a small amount hot water over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then press out any excess liquid and set aside.

For previously frozen spinach, completely press out excess liquid.

Heat the olive oil in a pan over a moderate heat and saute the diced onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Put the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Mix completely until combined. If the dough appears too wet, add some extra crumbs.

Using your hands, form the dough into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and place them on a baking sheet topped with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, warm olive oil to a level of about half an inch. Cook the patties a small batch for a couple of minutes on both sides, turning so they are crispy everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a highly wholesome appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Put the lentils in a pan and cover with enough fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to keep the pulses covered if required.

Add the burghul and continue cooking until softened. Drain the ingredients thoroughly and put aside in a mixing bowl.

Heat half of the