Savor These Tasty Three Hellenic Croquette Dishes

Keftedes me Prassa

Petite fried croquettes, often known as keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These leek fritters offer a flavorful combination of savory ground beef with the delicate, sweetly mild taste of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the leeks properly and remove the roots and the bulk of the green tops. Chop in half along the length then into half-inch rounds. Place in a large skillet and submerge with water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice well with pepper and salt. Mix thoroughly using your fingers then form a couple of spoonfuls into a croquette, shaping a little. Put on a platter and proceed for the balance of the ingredients.

Heat olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is hot, fry the patties in small groups until golden on all sides. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Remove the finished croquettes to a dish topped with kitchen paper and permit to drain.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a true treat. The golden exterior gives way to a creamy center. The fresh spinach brings a fresh, slightly earthy note, while the grated cheese gives a deep, flavorful smoothness. You can substitute the cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

For raw spinach, wash it well, removing any stalks, and cut into it into sizable portions. Place in a deep pan with a small amount liquid over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then press out any excess liquid and set aside.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Warm the olive oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and eggs in a container and season with seasoning. Mix thoroughly until blended. If the mixture appears too loose, mix in some additional breadcrumbs.

By hand, mold the preparation into elongated patties slightly larger than a nut but more compact than an chicken egg, and place them on a baking sheet lined with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Fry the croquettes a handful for 2–3 minutes per side, rotating so they are golden brown all over, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a highly healthy bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and cover with enough water. Cook over a moderate heat for about 20 mins or until almost cooked, including more water to ensure the lentils submerged if required.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients completely and set aside in a bowl.

Heat 50% of the