Delight in These Tasty Triple Hellenic Croquette Dishes

Leek Croquettes

Small pan-fried croquettes, often referred to as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These leek croquettes offer a tasty fusion of hearty beef with the gentle, slightly sweet essence of leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Clean the green leeks well and cut away the root ends and the bulk of the green stalk. Cut in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor liberally with salt and pepper. Combine well using your palms then mold a few tablespoonfuls into a croquette, flattening a little. Set on a tray and proceed for the rest of the ingredients.

Heat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is hot, brown the croquettes in small batches until crispy on both sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Remove the ready croquettes to a dish covered with kitchen paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach and cheese patties are a real delight. The golden crust gives way to a smooth interior. The fresh spinach brings a fresh, slightly natural note, while the grated cheese gives a deep, savory smoothness. You can substitute the dairy cheese with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to accompany

For raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Place in a big pot with a bit of liquid over a medium flame. Once wilted, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a skillet over a moderate heat and cook the diced onion and garlic until translucent, about a few minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a container and flavor with seasoning. Mix well until combined. If the dough looks too soft, incorporate some extra breading.

Using your hands, form the dough into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and place them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, heat oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown completely, then place on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only tasty but also a extremely wholesome appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to accompany

Place the lentils in a pan and submerge with enough fresh water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring more water to keep the lentils covered if needed.

Add the bulgur wheat and continue cooking until tender. Remove the water from the ingredients well and reserve in a bowl.

Preheat 50% of the