Enjoy These Delectable Three Greek Croquette Recipes

Keftedes me Prassa

Small crispy croquettes, commonly called keftedes, represent a treasured signature dish in Sephardic cuisine. These leek croquettes present a tasty combination of savory beef with the gentle, mildly sweet essence of tender leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Wash the green leeks properly and remove the root ends and the majority of the dark green parts. Slice lengthwise lengthways then into half-inch pieces. Transfer in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and season generously with pepper and salt. Stir well using your fingers then form a couple of tablespoonfuls into a croquette, pressing a little. Put on a tray and repeat for the balance of the ingredients.

Preheat oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is sizzling, brown the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Remove the cooked patties to a dish lined with absorbent paper and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a true treat. The crispy outside reveals a soft center. The leafy spinach brings a fresh, moderately natural taste, while the cheese gives a deep, savory smoothness. Feel free to swap the dairy cheese with steamed, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For raw spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of hot water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a skillet over a medium flame and saute the onion and garlic until translucent, about 4 minutes. Turn off the heat.

Put the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Stir thoroughly until combined. If the dough appears too soft, incorporate some additional breadcrumbs.

By hand, mold the dough into elongated patties somewhat larger than a walnut shell but smaller than an egg, and place them on a baking sheet lined with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Brown the fritters a few at a time for a couple of minutes each side, turning so they are golden all over, then place on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only delicious but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and cover with ample fresh water. Boil over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to keep the pulses covered if needed.

Add the bulgur wheat and continue cooking until tender. Strain the ingredients completely and put aside in a bowl.

Preheat 50% of the