Enjoy These Delectable Three Hellenic Croquette Dishes

Leek Patties

Bite-sized pan-fried fritters, often known as keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These particular leek croquettes present a delicious blend of rich ground beef with the subtle, sweetly mild essence of fresh leeks, making them utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks properly and trim off the root ends and most of the green stalk. Slice lengthwise along the length then into 1.5cm rounds. Transfer in a large skillet and fill with water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix completely using your hands then shape a several tablespoonfuls into a croquette, flattening a slightly. Put on a plate and continue for the balance of the ingredients.

Heat cooking oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is ready, fry the croquettes in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the finished patties to a plate lined with paper towel and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine delight. The crispy crust reveals a soft center. The leafy spinach brings a vibrant, moderately green note, while the cheese offers a rich, umami richness. It's possible to replace the cheesy element with cooked, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

When using fresh spinach, clean it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Transfer in a deep pan with a little water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then squeeze out any extra water and set aside.

For defrosted spinach, thoroughly remove excess liquid.

Warm the olive oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Mix well until incorporated. If the mixture looks too loose, mix in some extra breadcrumbs.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and set them on a baking sheet covered with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a amount of about 1cm. Brown the patties a handful for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a extremely healthy appetizer or main course.

Produces 12

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

Add the dry lentils in a pot and cover with ample water. Cook over a medium heat for about 20 minutes or until almost cooked, including extra liquid to ensure the lentils submerged if required.

Add the burghul and keep cooking until softened. Strain the lentils and burghul completely and set aside in a bowl.

Preheat half of the