Delight in These Triple Hellenic Croquette Dishes

Leek Patties

Petite fried patties, commonly called keftedes, are a cherished signature dish in Sephardic cuisine. These leek fritters deliver a tasty blend of rich beef with the gentle, sweetly mild taste of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks properly and trim off the roots and most of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Stir well using your palms then mold a few spoonfuls into a ball, pressing a slightly. Place on a platter and repeat for the remaining of the mixture.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, cook the fritters in small groups until golden on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a plate covered with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a true delight. The crispy crust gives way to a creamy interior. The spinach adds a vibrant, moderately natural taste, while the dairy gives a rich, savory richness. You can substitute the cheese with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Fresh lemon, to accompany

For fresh spinach, clean it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a bit of hot water over a medium heat. Once wilted, drain in a sieve for about 15 mins, then press out any remaining moisture and reserve.

For previously frozen spinach, completely press out excess liquid.

Preheat the oil in a pan over a moderate heat and fry the chopped onion and garlic until translucent, about a few minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine completely until blended. If the mixture looks too soft, mix in some additional crumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a nut but more compact than an large egg, and put them on a baking sheet covered with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a amount of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are crispy everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a extremely healthy bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, including additional water to maintain the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the ingredients well and reserve in a mixing bowl.

Warm half of the