Savor These Three Hellenic Croquette Dishes

Leek Croquettes

Small crispy croquettes, typically referred to as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These particular leek fritters present a tasty fusion of hearty beef with the subtle, sweetly mild taste of leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the leeks carefully and cut away the root ends and most of the green stalk. Chop lengthwise lengthways then into half-inch rounds. Place in a deep pan and submerge with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and flavor well with pepper and salt. Mix completely using your fingers then form a few tablespoonfuls into a ball, shaping a bit. Set on a platter and repeat for the remaining of the mixture.

Warm oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is hot, cook the patties in small groups until crispy on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the cooked croquettes to a dish covered with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese fritters are a real treat. The crispy crust gives way to a creamy center. The fresh spinach adds a bright, somewhat earthy flavor, while the dairy offers a deep, umami richness. You can substitute the cheese with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a little water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly press out extra water.

Preheat the cooking oil in a frying pan over a medium flame and cook the onion and minced garlic until translucent, about four minutes. Take off the flame.

Put the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and flavor with salt and pepper. Mix completely until incorporated. If the mixture seems too soft, mix in some additional breadcrumbs.

With your fingers, form the dough into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, warm oil to a level of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes per side, turning so they are golden completely, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome bite or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Add the lentils in a pot and submerge with plenty of water. Boil over a medium heat for about twenty minutes or until nearly done, including extra liquid to ensure the lentils submerged if required.

Stir in the burghul and keep cooking until tender. Drain the ingredients well and put aside in a mixing bowl.

Preheat half of the