Enjoy These Delectable 3 Greek Croquette Recipes

Leek Patties

Small fried croquettes, typically called keftedes, stand as a beloved delicacy in Sephardic cuisine. These leek croquettes present a tasty fusion of rich beef with the subtle, slightly sweet flavour of leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and trim off the root ends and the bulk of the green stalk. Chop into halves along the length then into 1.5-centimeter pieces. Transfer in a deep frying pan and cover with water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and put in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season generously with salt and pepper. Combine completely using your hands then form a several scoops into a croquette, pressing a little. Place on a plate and continue for the balance of the preparation.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the oil is sizzling, fry the fritters in small batches until crispy on each side. (Do not fill the pan as this drops the temperature of the oil.) Remove the cooked fritters to a tray topped with paper towel and let to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a true delight. The crispy crust gives way to a smooth filling. The fresh spinach imparts a bright, moderately green taste, while the cheese provides a rich, flavorful smoothness. Feel free to swap the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to serve

If using leafy greens, rinse it carefully, removing any hard stems, and cut into it into sizable portions. Place in a deep pan with a little water over a medium flame. Once wilted, remove in a colander for about 15 mins, then press out any extra water and put aside.

When working with defrosted spinach, carefully squeeze out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about a few minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine well until blended. If the mixture appears too wet, add some extra crumbs.

By hand, shape the mixture into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a tray topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a amount of about 1cm. Brown the croquettes a small batch for a couple of minutes per side, turning so they are crispy all over, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only delicious but also a extremely healthy snack or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a pot and cover with enough fresh water. Cook over a medium heat for about 20 mins or until almost cooked, adding extra liquid to keep the pulses immersed if required.

Stir in the burghul and keep cooking until softened. Drain the ingredients well and reserve in a bowl.

Warm 50% of the