Enjoy These 3 Hellenic Croquette Creations

Leek Patties

Small fried fritters, commonly called keftedes, are a cherished delicacy in Jewish cooking. These leek patties present a flavorful blend of savory beef with the subtle, slightly sweet essence of fresh leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and cut away the roots and the majority of the green tops. Chop in half longways then into 1.5cm pieces. Place in a deep pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and flavor generously with pepper and salt. Stir thoroughly using your hands then form a couple of tablespoonfuls into a patty, pressing a slightly. Put on a tray and repeat for the rest of the ingredients.

Heat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, cook the fritters in batches until crispy on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the cooked patties to a plate topped with paper towel and let to drain.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a genuine pleasure. The golden exterior opens up to a creamy interior. The leafy spinach brings a fresh, slightly green taste, while the dairy provides a deep, umami richness. Feel free to swap the cheesy element with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

For leafy greens, wash it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Transfer in a big pot with a little water over a medium flame. Once softened, remove in a sieve for about 15 minutes, then press out any extra water and reserve.

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

Heat the olive oil in a pan over a medium flame and saute the diced onion and garlic until softened, about four minutes. Turn off the heat.

Combine the prepared spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine well until incorporated. If the preparation looks too loose, mix in some more breadcrumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a nut but less bulky than an egg, and set them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a amount of about half an inch. Brown the patties a few at a time for a couple of minutes on both sides, rotating so they are crispy completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these patties are not only delicious but also a wonderfully wholesome appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pot and submerge with ample fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring additional water to ensure the legumes covered if needed.

Add the burghul and continue cooking until tender. Drain the ingredients well and reserve in a container.

Heat 50% of the