Savor These Tasty 3 Hellenic Croquette Creations

Keftedes me Prassa

Petite fried croquettes, typically referred to as keftedes, represent a cherished delicacy in Jewish culinary traditions. These particular leek fritters deliver a flavorful combination of savory minced beef with the gentle, sweetly mild essence of fresh leeks, and they are utterly crave-worthy.

Yields 12

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

Wash the leeks well and trim off the base and the majority of the green stalk. Slice into halves longways then into 1.5-centimeter pieces. Put in a deep pan and fill with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season liberally with seasoning. Stir well using your palms then form a couple of scoops into a patty, shaping a bit. Set on a plate and continue for the remaining of the preparation.

Heat cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the oil is sizzling, fry the croquettes in small batches until crispy on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Take out the ready patties to a plate covered with absorbent paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real pleasure. The crispy exterior gives way to a creamy filling. The spinach brings a bright, somewhat earthy taste, while the cheese provides a savory, umami smoothness. It's possible to replace the cheese with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it carefully, discarding any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then press out any remaining moisture and reserve.

If using defrosted spinach, completely press out extra water.

Warm the cooking oil in a frying pan over a medium flame and cook the onion and garlic until tender, about four minutes. Take off the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine completely until combined. If the mixture seems too wet, add some extra breadcrumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a nut but less bulky than an egg, and set them on a plate covered with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a amount of about 1cm. Fry the patties a few at a time for two to three minutes per side, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pot and submerge with plenty of water. Cook over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to ensure the legumes immersed if necessary.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the ingredients thoroughly and set aside in a container.

Heat 50% of the