Delight in These Triple Greek Croquette Dishes

Keftedes me Prassa

Petite crispy fritters, typically known as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These particular leek croquettes present a flavorful blend of savory minced beef with the subtle, slightly sweet flavour of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the root ends and most of the dark green parts. Cut into halves longways then into 1.5cm slices. Transfer in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and season generously with seasoning. Mix well using your palms then mold a several scoops into a croquette, shaping a slightly. Put on a platter and repeat for the rest of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the patties in batches until golden brown on all sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the finished croquettes to a plate topped with paper towel and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine pleasure. The golden outside opens up to a smooth interior. The spinach imparts a bright, slightly green flavor, while the cheese offers a rich, umami richness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For raw spinach, clean it carefully, removing any stalks, and cut into it into big pieces. Put in a big pot with a little liquid over a medium flame. Once cooked, strain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a medium flame and cook the diced onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a container and spice with salt and pepper. Stir thoroughly until combined. If the dough appears too soft, add some more crumbs.

By hand, form the mixture into oval shapes slightly larger than a walnut shell but more compact than an egg, and set them on a tray lined with baking paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, heat olive oil to a level of about half an inch. Cook the fritters a few at a time for two to three minutes per side, rotating so they are golden completely, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a extremely wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a pot and cover with plenty of fresh water. Simmer over a medium heat for about 20 mins or until nearly done, adding more water to ensure the lentils covered if needed.

Add the cracked wheat and keep cooking until tender. Drain the mixture thoroughly and reserve in a mixing bowl.

Preheat 50% of the