Savor These 3 Greek Croquette Recipes

Leek Patties

Petite crispy croquettes, typically called keftedes, are a beloved signature dish in Jewish cuisine. These wonderful leek fritters present a flavorful fusion of rich beef with the delicate, mildly sweet taste of tender leeks, making them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks well and trim off the root ends and most of the green tops. Slice into halves longways then into half-inch pieces. Place in a deep pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and spice and season generously with salt and pepper. Stir well using your hands then shape a couple of scoops into a patty, pressing a slightly. Put on a platter and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the oil is sizzling, fry the croquettes in batches until golden on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Transfer the finished fritters to a dish covered with kitchen paper and allow to cool.

Present with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a real pleasure. The crispy exterior opens up to a creamy interior. The spinach adds a bright, somewhat earthy note, while the cheese offers a rich, umami creaminess. Feel free to swap the dairy cheese with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it carefully, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a small amount water over a medium flame. Once wilted, remove in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a pan over a medium flame and fry the onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Place the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Stir well until combined. If the preparation appears too loose, mix in some more breadcrumbs.

By hand, shape the mixture into elongated patties slightly larger than a walnut but more compact than an large egg, and set them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden completely, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious snack or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pot and cover with ample fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes immersed if required.

Mix in the bulgur wheat and proceed cooking until tender. Strain the ingredients completely and set aside in a container.

Heat half of the