Savor These Triple Hellenic Croquette Creations

Leek Patties

Small crispy fritters, commonly referred to as keftedes, are a treasured speciality in Jewish culinary traditions. These particular leek fritters deliver a tasty blend of savory beef with the subtle, mildly sweet flavour of tender leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and remove the base and most of the green tops. Cut in half along the length then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Combine thoroughly using your palms then mold a few tablespoonfuls into a patty, shaping a slightly. Place on a plate and repeat for the rest of the mixture.

Heat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Take out the finished patties to a tray covered with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine treat. The golden crust opens up to a creamy filling. The fresh spinach adds a bright, moderately earthy taste, while the grated cheese gives a deep, savory creaminess. Feel free to swap the cheesy element with steamed, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For fresh spinach, wash it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount water over a medium flame. Once softened, drain in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

For previously frozen spinach, carefully remove excess liquid.

Preheat the olive oil in a pan over a medium flame and cook the diced onion and minced garlic until softened, about 4 minutes. Take off the stove.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a container and season with pepper and salt. Stir completely until blended. If the mixture seems too loose, incorporate some more breading.

By hand, mold the preparation into elongated patties a bit bigger than a nut but less bulky than an large egg, and place them on a tray topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1cm. Brown the fritters a small batch for a couple of minutes per side, flipping so they are crispy everywhere, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and fill with ample water. Simmer over a medium heat for about 20 minutes or until almost cooked, adding more water to keep the lentils immersed if required.

Mix in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul well and reserve in a mixing bowl.

Warm half of the