Enjoy These Delectable Three Hellenic Croquette Dishes

Leek Patties

Petite fried croquettes, commonly known as keftedes, stand as a beloved delicacy in Sephardic cooking. These leek fritters offer a flavorful fusion of hearty beef with the delicate, slightly sweet taste of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks properly and trim off the root ends and the bulk of the dark green parts. Cut in half along the length then into 1.5-centimeter slices. Put in a large skillet and fill with water, then cook over a medium heat for about twenty minutes or until tender.

Strain the leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and paprika and season well with pepper and salt. Combine thoroughly using your fingers then shape a several scoops into a croquette, flattening a bit. Set on a plate and proceed for the remaining of the ingredients.

Warm olive oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, fry the patties in small batches until golden on both sides. (Do not fill the skillet as this lowers the temperature of the oil.) Transfer the finished croquettes to a plate covered with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a genuine delight. The crunchy exterior opens up to a creamy filling. The spinach brings a vibrant, somewhat earthy flavor, while the grated cheese provides a rich, savory smoothness. It's possible to replace the cheesy element with steamed, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for frying (or vegetable oil)
• Fresh lemon, to accompany

For raw spinach, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a deep pan with a bit of hot water over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any remaining moisture and put aside.

For defrosted spinach, thoroughly press out excess liquid.

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

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the mixture looks too soft, add some extra crumbs.

By hand, shape the mixture into oval shapes slightly larger than a walnut shell but more compact than an large egg, and set them on a tray lined with parchment paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1cm. Fry the croquettes a few at a time for two to three minutes on both sides, turning so they are golden all over, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only tasty but also a extremely wholesome snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a saucepan and submerge with ample water. Boil over a medium heat for about 20 mins or until partially softened, adding more water to maintain the lentils covered if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture well and put aside in a container.

Heat a portion of the