Savor These Three Hellenic Croquette Creations

Leek Patties

Petite pan-fried patties, commonly known as keftedes, stand as a treasured delicacy in Sephardic Jewish culinary traditions. These leek patties deliver a tasty blend of rich ground beef with the subtle, mildly sweet flavour of tender leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks well and remove the root ends and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm rounds. Place in a deep frying pan and submerge with water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and paprika and spice liberally with pepper and salt. Mix completely using your fingers then mold a several scoops into a ball, flattening a slightly. Set on a platter and proceed for the remaining of the ingredients.

Warm olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the patties in small groups until golden on each side. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Remove the cooked patties to a plate lined with paper towel and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine delight. The crunchy crust gives way to a creamy interior. The spinach adds a vibrant, moderately green taste, while the grated cheese provides a deep, flavorful richness. You can substitute the dairy cheese with steamed, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

When using raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Place in a deep pan with a small amount hot water over a medium 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 remove extra water.

Preheat the olive oil in a skillet over a medium heat and saute the chopped onion and garlic until softened, about 4 minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until combined. If the mixture appears too soft, mix in some additional crumbs.

By hand, shape the preparation into oval croquettes somewhat larger than a walnut but more compact than an egg, and put them on a tray lined with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1cm. Fry the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these patties are not only delicious but also a extremely nutritious snack or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pan and cover with ample fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, adding additional water to keep the lentils submerged if needed.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Preheat half of the