Delight in These Triple Greek Croquette Dishes

Leek Patties

Bite-sized crispy fritters, commonly known as keftedes, represent a cherished delicacy in Jewish cuisine. These wonderful leek croquettes deliver a delicious combination of rich ground beef with the gentle, sweetly mild essence of fresh leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and cut away the roots and the majority of the green tops. Slice lengthwise longways then into half-inch rounds. Put in a deep frying pan and fill with water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and spice and season liberally with seasoning. Combine well using your hands then form a couple of tablespoonfuls into a ball, pressing a slightly. Set on a plate and repeat for the rest of the mixture.

Warm cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, fry the fritters in batches until crispy on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the ready fritters to a plate topped with absorbent paper and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real delight. The crunchy exterior opens up to a soft filling. The fresh spinach imparts a bright, somewhat green taste, while the grated cheese offers a deep, savory richness. It's possible to replace the cheese with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to serve

When using fresh spinach, clean it carefully, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a small amount liquid over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then press out any extra water and reserve.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and fry the diced onion and garlic until translucent, about four minutes. Remove from the heat.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Mix well until blended. If the dough looks too wet, add some extra crumbs.

With your fingers, shape the preparation into oval croquettes somewhat larger than a walnut but smaller than an large egg, and place them on a baking sheet lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a level of about half an inch. Fry the fritters a small batch for two to three minutes on both sides, flipping so they are crispy all over, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only delicious but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pan and fill with enough water. Boil over a medium heat for about 20 mins or until almost cooked, adding extra liquid to keep the pulses immersed if needed.

Mix in the burghul and proceed cooking until tender. Drain the ingredients well and reserve in a bowl.

Preheat 50% of the