Savor These Tasty Triple Hellenic Croquette Dishes

Keftedes me Prassa

Bite-sized fried fritters, often referred to as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These leek croquettes present a tasty fusion of rich ground beef with the gentle, mildly sweet essence of tender leeks, making them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Clean the green leeks properly and cut away the roots and the bulk of the dark green parts. Cut into halves lengthways then into half-inch pieces. Place in a deep frying pan and fill with cold water, then cook over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and season well with seasoning. Combine well using your palms then form a few tablespoonfuls into a patty, shaping a slightly. Place on a platter and proceed for the rest of the preparation.

Preheat olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is hot, fry the croquettes in small groups until golden on both sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the finished fritters to a tray lined with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a real pleasure. The crispy crust opens up to a soft interior. The leafy spinach adds a bright, somewhat earthy flavor, while the dairy offers a rich, savory smoothness. Feel free to swap the dairy cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, completely remove excess liquid.

Preheat the olive oil in a pan over a moderate heat and saute the onion and garlic cloves until tender, about four minutes. Remove from the stove.

Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a container and season with seasoning. Mix well until incorporated. If the mixture seems too loose, incorporate some extra breadcrumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a nut but smaller than an chicken egg, and place them on a baking sheet lined with baking paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a level of about 1cm. Cook the croquettes a handful for 2–3 minutes per side, flipping so they are golden brown all over, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and fill with ample fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, including extra liquid to ensure the legumes submerged if needed.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and reserve in a bowl.

Preheat 50% of the