Enjoy These Delectable 3 Greek Croquette Recipes

Leek Croquettes

Bite-sized fried patties, commonly called keftedes, are a treasured speciality in Sephardic cooking. These leek croquettes deliver a tasty combination of rich minced beef with the subtle, slightly sweet flavour of tender leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks properly and trim off the roots and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and cover with water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season well with seasoning. Mix well using your fingers then mold a several scoops into a ball, flattening a little. Put on a tray and proceed for the rest of the ingredients.

Heat oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, cook the patties in small groups until crispy on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the ready croquettes to a tray topped with absorbent paper and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a true delight. The golden outside opens up to a smooth center. The fresh spinach imparts a bright, somewhat earthy note, while the cheese offers a rich, umami creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to accompany

If using fresh spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then press out any extra water and put aside.

For thawed frozen spinach, thoroughly remove excess liquid.

Preheat the cooking oil in a skillet over a medium flame and fry the onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Combine the prepared spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until incorporated. If the preparation appears too soft, mix in some additional breadcrumbs.

By hand, form the mixture into oval shapes a bit bigger than a nut but more compact than an egg, and set them on a tray covered with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, heat cooking oil to a amount of about 1cm. Brown the fritters a handful for two to three minutes per side, flipping so they are crispy everywhere, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully healthy bite or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Add the dry lentils in a saucepan and submerge with enough fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, including additional water to ensure the lentils submerged if required.

Add the burghul and keep cooking until fully cooked. Strain the lentils and burghul well and set aside in a bowl.

Heat a portion of the