Delight in These Delectable 3 Hellenic Croquette Recipes

Leek Patties

Small pan-fried patties, typically called keftedes, are a beloved delicacy in Jewish culinary traditions. These leek fritters present a delicious combination of hearty beef with the gentle, mildly sweet essence of leeks, rendering them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the leeks well and remove the base and the bulk of the green tops. Slice into halves longways then into 1.5cm slices. Transfer in a large skillet and submerge with water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor liberally with pepper and salt. Mix thoroughly using your fingers then form a couple of spoonfuls into a ball, flattening a bit. Put on a platter and repeat for the balance of the mixture.

Heat oil in a skillet to a amount of about 2cm over a medium flame. When the olive oil is hot, brown the croquettes in batches until golden on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Remove the finished fritters to a plate lined with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a real delight. The golden outside opens up to a soft center. The leafy spinach brings a vibrant, moderately green taste, while the grated cheese provides a rich, flavorful creaminess. It's possible to replace the cheese with cooked, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, clean it carefully, discarding any hard stems, and cut into it into big pieces. Put in a large saucepan with a little water over a medium heat. Once softened, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the oil in a skillet over a moderate heat and cook the onion and garlic until softened, about a few minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine well until blended. If the preparation appears too loose, add some additional breadcrumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and place them on a baking sheet covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, warm oil to a amount of about 1 centimeter. Cook the fritters a handful for two to three minutes on both sides, flipping so they are golden brown completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a highly healthy bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Add the lentils in a saucepan and cover with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, including additional water to keep the lentils submerged if required.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul completely and reserve in a container.

Preheat 50% of the