Delight in These Three Greek Croquette Dishes

Leek Patties

Small pan-fried fritters, commonly known as keftedes, stand as a treasured delicacy in Sephardic cooking. These particular leek fritters present a tasty fusion of savory beef with the delicate, slightly sweet taste of leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and remove the roots and most of the green tops. Slice in half along the length then into 1.5cm slices. Transfer in a deep frying pan and cover with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and paprika and spice generously with pepper and salt. Combine thoroughly using your palms then shape a couple of spoonfuls into a patty, pressing a slightly. Place on a tray and proceed for the rest of the mixture.

Heat olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the fritters in small groups until golden brown on each side. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the ready patties to a plate topped with absorbent paper and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a real pleasure. The golden crust gives way to a soft filling. The spinach brings a bright, moderately green note, while the grated cheese provides a rich, flavorful smoothness. It's possible to replace the dairy cheese with steamed, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of liquid over a moderate heat. Once wilted, drain in a colander for about 15 minutes, then press out any extra water and set aside.

If using thawed frozen spinach, completely squeeze out extra water.

Preheat the oil in a frying pan over a moderate heat and saute the onion and minced garlic until softened, about a few minutes. Take off the flame.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Stir completely until combined. If the dough appears too wet, mix in some additional crumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a nut but less bulky than an large egg, and place them on a tray topped with parchment paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, heat oil to a level of about half an inch. Fry the patties a few at a time for two to three minutes per side, flipping so they are golden brown all over, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully wholesome bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pan and submerge with enough water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring additional water to maintain the legumes immersed if necessary.

Add the cracked wheat and continue cooking until fully cooked. Drain the lentils and burghul completely and set aside in a mixing bowl.

Preheat 50% of the