Enjoy These Delectable Triple Greek Croquette Dishes

Leek Croquettes

Small fried croquettes, typically called keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These leek fritters deliver a delicious fusion of hearty beef with the subtle, slightly sweet flavour of fresh leeks, rendering them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and cut away the base and most of the dark green parts. Chop into halves along the length then into 1.5-centimeter pieces. Transfer in a large skillet and cover with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Stir thoroughly using your palms then shape a couple of scoops into a ball, pressing a little. Set on a platter and repeat for the remaining of the mixture.

Warm cooking oil in a pan to a level of about 2cm over a moderate heat. When the oil is hot, cook the patties in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the finished fritters to a dish covered with paper towel and permit to drain.

Present with lemon slices.

Spinach Patties

These amazing cheesy spinach fritters are a genuine pleasure. The golden outside reveals a creamy center. The spinach brings a bright, somewhat natural note, while the dairy gives a savory, flavorful richness. It's possible to replace the dairy cheese with steamed, crushed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

If using raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Put in a big pot with a bit of water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

For defrosted spinach, completely remove extra water.

Preheat the olive oil in a pan over a moderate heat and fry the onion and garlic until tender, about 4 minutes. Turn off the heat.

Place the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir completely until combined. If the dough looks too wet, incorporate some extra crumbs.

By hand, form the mixture into oval shapes a bit bigger than a nut but smaller than an egg, and place them on a plate covered with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a level of about half an inch. Cook the fritters a small batch for 2–3 minutes on both sides, turning so they are golden brown all over, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and fill with ample cold water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to ensure the lentils covered if needed.

Mix in the bulgur wheat and continue cooking until softened. Strain the ingredients thoroughly and reserve in a container.

Heat a portion of the