Enjoy These Tasty Three Greek Croquette Creations

Leek Croquettes

Small crispy fritters, often called keftedes, stand as a treasured signature dish in Jewish cuisine. These particular leek fritters deliver a delicious blend of hearty ground beef with the subtle, mildly sweet essence of fresh leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks properly and cut away the roots and the majority of the green tops. Slice lengthwise along the length then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about 20 mins or until tender.

Drain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and paprika and spice liberally with salt and pepper. Mix well using your hands then shape a few spoonfuls into a patty, shaping a slightly. Put on a plate and proceed for the rest of the mixture.

Heat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is ready, cook the patties in batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the cooking oil.) Transfer the cooked patties to a plate lined with absorbent paper and allow to cool.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine delight. The crispy exterior reveals a smooth center. The fresh spinach brings a vibrant, somewhat earthy taste, while the grated cheese offers a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a small amount hot water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any extra water and reserve.

When working with thawed frozen spinach, carefully press out excess liquid.

Heat the olive oil in a pan over a moderate heat and cook the diced onion and garlic until translucent, about four minutes. Remove from the heat.

Combine the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until incorporated. If the preparation appears too loose, mix in some more crumbs.

With your fingers, mold the dough into elongated patties a bit bigger than a walnut shell but more compact than an egg, and place them on a tray lined with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a level of about half an inch. Brown the fritters a handful for two to three minutes each side, turning so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully wholesome snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pan and submerge with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to ensure the legumes submerged if necessary.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a container.

Preheat a portion of the