Delight in These Delectable Three Hellenic Croquette Dishes

Leek Patties

Bite-sized crispy patties, often referred to as keftedes, represent a treasured speciality in Jewish culinary traditions. These particular leek patties present a tasty fusion of hearty beef with the delicate, slightly sweet taste of leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the fresh leeks properly and trim off the roots and most of the green stalk. Chop into halves longways then into half-inch rounds. Transfer in a deep pan and submerge with water, then heat over a medium flame for about twenty minutes or until tender.

Strain the leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and season generously with seasoning. Mix completely using your hands then form a several spoonfuls into a ball, flattening a slightly. Put on a plate and proceed for the rest of the ingredients.

Preheat oil in a skillet to a level of about 2cm over a moderate heat. When the heated oil is hot, cook the fritters in small groups until golden brown on both sides. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the finished patties to a plate lined with absorbent paper and allow to rest.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real pleasure. The crispy crust gives way to a creamy interior. The leafy spinach brings a vibrant, moderately green note, while the cheese offers a deep, savory creaminess. Feel free to swap the dairy cheese with cooked, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Put in a big pot with a bit of hot water over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Warm the oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the flame.

Place the prepared spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine thoroughly until combined. If the dough seems too loose, incorporate some extra breading.

By hand, form the dough into elongated patties a bit bigger than a nut but smaller than an chicken egg, and put them on a tray covered with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, heat oil to a amount of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, rotating so they are crispy completely, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a pot and fill with enough water. Cook over a medium heat for about 20 mins or until partially softened, adding extra liquid to keep the lentils submerged if necessary.

Stir in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul well and put aside in a mixing bowl.

Preheat half of the