Enjoy These Tasty Three Greek Croquette Recipes

Leek Patties

Bite-sized pan-fried croquettes, often referred to as keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties offer a flavorful combination of savory ground beef with the subtle, mildly sweet taste of fresh leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks well and remove the base and most of the green tops. Slice into halves longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season liberally with salt and pepper. Combine well using your hands then mold a few scoops into a patty, pressing a little. Put on a platter and continue for the remaining of the mixture.

Heat cooking oil in a pan to a amount of about 2cm over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden on both sides. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Remove the finished croquettes to a tray topped with paper towel and allow to rest.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine delight. The crispy crust reveals a creamy filling. The leafy spinach adds a fresh, moderately earthy taste, while the cheese provides a rich, flavorful richness. It's possible to replace the dairy cheese with cooked, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to accompany

For leafy greens, rinse it well, removing any hard stems, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too loose, incorporate some additional breadcrumbs.

With your fingers, mold the dough into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a level of about 1cm. Brown the patties a small batch for two to three minutes on both sides, turning so they are crispy all over, then place on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a highly healthy appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Add the brown lentils in a pot and fill with ample water. Cook over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the legumes submerged if required.

Add the burghul and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container.

Heat a portion of the