Delight in These Delectable Three Hellenic Croquette Recipes

Leek Croquettes

Petite pan-fried croquettes, typically called keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a flavorful fusion of rich beef with the gentle, slightly sweet essence of tender leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks well and cut away the root ends and the majority of the green stalk. Chop in half lengthways then into 1.5-centimeter pieces. Transfer in a deep frying pan and cover with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor liberally with seasoning. Stir completely using your hands then mold a few spoonfuls into a patty, pressing a slightly. Place on a platter and proceed for the balance of the ingredients.

Preheat cooking oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, cook the patties in batches until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the cooked croquettes to a plate lined with kitchen paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a real delight. The crispy crust gives way to a soft center. The fresh spinach imparts a vibrant, somewhat natural note, while the dairy offers a savory, umami richness. You can substitute the cheese with steamed, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to accompany

For raw spinach, wash it carefully, removing any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then remove any extra water and set aside.

If using previously frozen spinach, carefully squeeze out extra water.

Heat the olive oil in a frying pan over a medium flame and cook the onion and garlic cloves until softened, about four minutes. Remove from the heat.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Mix completely until combined. If the mixture appears too soft, incorporate some additional crumbs.

By hand, mold the mixture into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and place them on a tray topped with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes per side, rotating so they are crispy completely, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome snack or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pan and fill with plenty of fresh water. Boil over a medium heat for about 20 mins or until partially softened, pouring more water to ensure the pulses submerged if needed.

Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul completely and set aside in a bowl.

Heat half of the