Enjoy These Tasty Three Hellenic Croquette Recipes

Leek Croquettes

Small fried croquettes, commonly referred to as keftedes, stand as a beloved signature dish in Sephardic cooking. These wonderful leek patties offer a delicious fusion of savory beef with the subtle, mildly sweet flavour of fresh leeks, rendering them utterly irresistible.

Yields 12

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

Thoroughly wash the fresh leeks properly and trim off the base and most of the green stalk. Slice into halves along the length then into 1.5cm slices. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice well with salt and pepper. Mix completely using your fingers then mold a few tablespoonfuls into a ball, shaping a slightly. Put on a platter and proceed for the balance of the mixture.

Preheat cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is hot, brown the patties in small groups until crispy on each side. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Transfer the ready croquettes to a plate covered with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a true pleasure. The golden exterior opens up to a soft filling. The fresh spinach imparts a bright, slightly earthy taste, while the dairy gives a savory, flavorful richness. Feel free to swap the cheesy element with steamed, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

If using fresh spinach, clean it well, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a small amount liquid over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

When working with previously frozen spinach, completely remove extra water.

Warm the oil in a frying pan over a moderate heat and cook the onion and garlic until tender, about a few minutes. Remove from the flame.

Combine the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and spice with seasoning. Stir completely until combined. If the dough seems too loose, add some more breading.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and put them on a baking sheet lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm oil to a depth of about 1 centimeter. Cook the patties a few at a time for two to three minutes per side, flipping so they are golden completely, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a extremely healthy bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and cover with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to ensure the legumes covered if required.

Mix in the bulgur wheat and keep cooking until tender. Drain the ingredients well and reserve in a mixing bowl.

Warm a portion of the