Savor These Three Greek Croquette Creations
Leek Croquettes
Bite-sized crispy patties, often called keftedes, are a cherished delicacy in Sephardic culinary traditions. These wonderful leek fritters present a flavorful combination of savory ground beef with the delicate, sweetly mild essence of fresh leeks, making them truly irresistible.
Makes 12
- 4 leeks
- 250g ground beef meat
- 2 eggs
- 1 tbsp matzo meal
- 1 tbsp fresh dill, minced
- 1 tbsp fresh parsley, finely chopped
- ½ tsp paprika
- Oil, for cooking
- Fresh lemon wedges, to garnish
Wash the fresh leeks properly and trim off the base and the majority of the green stalk. Chop into halves along the length then into 1.5-centimeter slices. Transfer in a large skillet and fill with water, then heat over a medium heat for about twenty minutes or until cooked through.
Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Mix well using your palms then form a few spoonfuls into a croquette, flattening a slightly. Place on a tray and repeat for the remaining of the ingredients.
Heat olive oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is sizzling, brown the fritters in small batches until golden brown on all sides. (Do not fill the pan as this drops the heat of the oil.) Take out the ready patties to a dish lined with absorbent paper and permit to rest.
Present with fresh lemon.
Spinach Patties
These delightful spinach with cheese croquettes are a true delight. The crunchy outside reveals a soft interior. The fresh spinach imparts a bright, somewhat green note, while the cheese gives a rich, umami smoothness. Feel free to swap the cheese with boiled, mashed potatoes if you wish.
Makes 16–18
- 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
- 3 tbsp extra virgin oil
- 1 large onion, finely diced
- 2 garlic pieces, crushed
- 100g salty cheese, grated
- 80g creamy ricotta
- ½ tsp fresh nutmeg
- ½ tsp mild spice
- 120g breadcrumbs (1 and ¼ cups), with more if needed
- 3 eggs
- Cooking oil for pan-frying (or alternatively vegetable oil)
- Lemon wedges, to accompany
If using leafy greens, rinse it well, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, drain in a sieve for about 15 mins, then press out any excess liquid and reserve.
When working with previously frozen spinach, thoroughly press out extra water.
Warm the olive oil in a frying pan over a moderate heat and saute the onion and minced garlic until translucent, about four minutes. Remove from the flame.
Place the wilted spinach, fried onion and garlic, grated cheese, soft cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until combined. If the preparation seems too wet, add some extra breading.
By hand, form the preparation into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and place them on a tray covered with baking paper. Cover and chill for at least one hour.
In a large frying pan over medium flame, warm olive oil to a level of about half an inch. Fry the patties a few at a time for 2–3 minutes per side, rotating so they are crispy all over, then transfer on kitchen roll.
Serve with fresh lemon.
Lentil Patties
Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully healthy snack or main course.
Yields 12
- 45g dry lentils (¼ cup)
- 90g cracked wheat (0.5 cup)
- 125ml extra virgin oil (half a cup)
- 1 onion, chopped small
- 1 tsp cumin spice
- 1 tbsp fresh mint, minced
- 1 tbsp flat-leaf parsley, minced
- 1 fresh egg
- Seasoning, to liking
- Greek yoghurt and lemon wedges, to accompany
Add the dry lentils in a saucepan and submerge with ample water. Boil over a medium flame for about 20 minutes or until partially softened, including extra liquid to maintain the pulses submerged if needed.
Add the burghul and proceed cooking until softened. Remove the water from the ingredients thoroughly and put aside in a container.
Heat half of the
