Savor These Three Hellenic Croquette Recipes

Keftedes me Prassa

Petite pan-fried patties, commonly called keftedes, are a treasured speciality in Jewish cuisine. These leek patties present a tasty combination of savory beef with the delicate, sweetly mild taste of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the leeks carefully and cut away the roots and most of the green stalk. Slice lengthwise lengthways then into 1.5cm slices. Put in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 minutes or until tender.

Drain the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season well with pepper and salt. Stir thoroughly using your palms then mold a several tablespoonfuls into a patty, shaping a little. Put on a platter and continue for the rest of the mixture.

Preheat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the croquettes in small groups until golden on each side. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Take out the cooked fritters to a tray topped with absorbent paper and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a real treat. The crunchy outside gives way to a soft interior. The spinach imparts a vibrant, somewhat earthy note, while the grated cheese provides a deep, flavorful smoothness. It's possible to replace the dairy cheese with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, clean it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium heat. Once cooked, drain in a strainer for about 15 mins, then press out any excess liquid and set aside.

When working with previously frozen spinach, thoroughly remove excess liquid.

Heat the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a container and spice with seasoning. Stir well until blended. If the preparation looks too loose, add some more breading.

With your fingers, form the dough into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a level of about half an inch. Cook the fritters a small batch for 2–3 minutes per side, rotating so they are golden everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

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

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pan and submerge with ample water. Simmer over a moderate heat for about 20 minutes or until nearly done, including additional water to ensure the lentils immersed if required.

Mix in the burghul and keep cooking until tender. Strain the ingredients thoroughly and reserve in a bowl.

Warm half of the