Delight in These Three Greek Croquette Dishes

Keftedes me Prassa

Small crispy croquettes, typically called keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These wonderful leek patties offer a flavorful fusion of savory ground beef with the delicate, slightly sweet essence of leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and remove the base and most of the green stalk. Cut into halves lengthways then into 1.5-centimeter pieces. Transfer in a deep pan and cover with cold water, then cook over a moderate heat for about 20 mins or until tender.

Strain the softened leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice well with salt and pepper. Stir completely using your palms then form a couple of scoops into a ball, pressing a bit. Place on a plate and continue for the rest of the mixture.

Heat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, cook the croquettes in batches until golden on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the cooked patties to a plate lined with absorbent paper and let to rest.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a genuine treat. The crunchy crust reveals a soft center. The spinach adds a fresh, moderately green note, while the grated cheese provides a deep, savory richness. It's possible to replace the cheese with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

For raw spinach, clean it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a little liquid over a medium flame. Once softened, drain in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

For previously frozen spinach, carefully press out extra water.

Preheat the olive oil in a pan over a medium heat and fry the diced onion and garlic until tender, about a few minutes. Turn off the stove.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the mixture seems too loose, add some extra breading.

By hand, form the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and place them on a baking sheet covered with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, warm oil to a level of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, turning so they are golden brown all over, then transfer on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and cover with enough fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, adding extra liquid to keep the legumes submerged if necessary.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the mixture completely and put aside in a container.

Preheat half of the