Delight in These Triple Hellenic Croquette Dishes

Keftedes me Prassa

Bite-sized fried patties, commonly referred to as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These leek patties deliver a flavorful blend of hearty beef with the subtle, sweetly mild essence of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and cut away the roots and the majority of the green tops. Cut into halves longways then into 1.5cm pieces. Place in a large skillet and cover with water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and season well with seasoning. Stir completely using your palms then mold a few tablespoonfuls into a croquette, pressing a slightly. Place on a platter and repeat for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, brown the patties in small batches until crispy on each side. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a plate covered with paper towel and allow to rest.

Present with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a real delight. The golden exterior reveals a smooth interior. The fresh spinach brings a vibrant, moderately earthy flavor, while the dairy offers a rich, savory richness. It's possible to replace the cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using leafy greens, wash it well, removing any hard stems, and cut into it into large chunks. Transfer in a deep pan with a small amount hot water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then press out any extra water and set aside.

If using defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a pan over a medium flame and fry the onion and garlic cloves until softened, about four minutes. Take off the stove.

Put the prepared spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too soft, mix in some additional crumbs.

With your fingers, mold the preparation into oval shapes a bit bigger than a nut but less bulky than an egg, and put them on a baking sheet lined with wax paper. Cover and refrigerate for at least one hour.

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

Offer with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to serve

Put the brown lentils in a pot and submerge with enough water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring more water to ensure the pulses immersed if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the lentils and burghul completely and put aside in a bowl.

Preheat half of the