Delight in These Tasty Triple Greek Croquette Recipes

Leek Patties

Small pan-fried croquettes, often called keftedes, are a cherished delicacy in Jewish culinary traditions. These wonderful leek croquettes deliver a tasty fusion of hearty ground beef with the gentle, mildly sweet flavour of tender leeks, rendering them absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks properly and cut away the roots and the majority of the dark green parts. Cut lengthwise longways then into half-inch slices. Put in a deep pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and spice and season generously with pepper and salt. Combine completely using your palms then mold a couple of spoonfuls into a patty, flattening a slightly. Put on a platter and continue for the rest of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is sizzling, brown the fritters in small groups until golden on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Transfer the finished patties to a tray lined with absorbent paper and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real pleasure. The crunchy outside opens up to a creamy interior. The leafy spinach imparts a vibrant, somewhat natural flavor, while the dairy offers a deep, savory creaminess. Feel free to swap the cheese with steamed, mashed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

For leafy greens, wash it carefully, discarding any tough stems, and cut into it into large chunks. Put in a large saucepan with a small amount hot water over a medium flame. Once softened, remove in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

If using previously frozen spinach, carefully remove extra water.

Warm the oil in a pan over a medium heat and saute the onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breading and beaten eggs in a container and spice with salt and pepper. Combine well until blended. If the mixture seems too wet, incorporate some more crumbs.

By hand, form the mixture into elongated patties a bit bigger than a nut but smaller than an chicken egg, and put them on a plate topped with parchment paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about half an inch. Cook the fritters a few at a time for two to three minutes on both sides, flipping so they are golden everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these croquettes are not only delicious but also a extremely healthy snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a saucepan and fill with enough cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, including additional water to maintain the lentils immersed if necessary.

Add the burghul and proceed cooking until softened. Strain the ingredients completely and reserve in a container.

Heat a portion of the