Delight in These Tasty Three Greek Croquette Dishes

Keftedes me Prassa

Bite-sized crispy fritters, typically referred to as keftedes, are a cherished signature dish in Jewish cooking. These leek patties present a flavorful combination of hearty ground beef with the delicate, slightly sweet flavour of tender leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks properly and remove the roots and most of the green tops. Cut in half lengthways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and paprika and season generously with pepper and salt. Stir well using your hands then mold a couple of scoops into a ball, pressing a little. Put on a tray and proceed for the balance of the preparation.

Preheat oil in a frying pan to a level of about 2cm over a medium heat. When the oil is ready, brown the patties in small groups until golden brown on all sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Transfer the finished croquettes to a dish covered with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a real delight. The crunchy crust opens up to a creamy interior. The spinach adds a fresh, moderately earthy flavor, while the dairy provides a deep, umami richness. It's possible to replace the cheese with cooked, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or sunflower oil)
• Fresh lemon, to garnish

When using leafy greens, wash it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then press out any extra water and reserve.

For previously frozen spinach, thoroughly press out excess liquid.

Heat the olive oil in a pan over a moderate heat and cook the chopped onion and minced garlic until translucent, about a few minutes. Take off the flame.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Stir well until blended. If the preparation seems too soft, add some extra breadcrumbs.

By hand, mold the mixture into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a plate covered with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a level of about 1 centimeter. Brown the fritters a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a extremely healthy bite or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a pan and submerge with enough cold water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring additional water to ensure the lentils covered if required.

Add the bulgur wheat and keep cooking until softened. Drain the ingredients thoroughly and put aside in a bowl.

Warm half of the