Savor These Triple Greek Croquette Dishes
Leek Croquettes
Small pan-fried croquettes, typically referred to as keftedes, represent a beloved signature dish in Sephardic cuisine. These wonderful leek fritters present a delicious fusion of hearty beef with the subtle, mildly sweet taste of fresh leeks, rendering them truly crave-worthy.
Produces 12
- 4 fresh leeks
- 250g ground beef meat
- 2 fresh eggs
- 1 tbsp dry breadcrumbs
- 1 tbsp fresh dill, diced
- 1 tbsp flat-leaf parsley, minced
- ½ tsp mild paprika
- Extra virgin olive oil, for pan-frying
- Lemon slices, to serve
Thoroughly wash the green leeks well and remove the root ends and most of the green stalk. Slice into halves longways then into 1.5-centimeter slices. Place in a deep frying pan and cover with water, then cook over a moderate heat for about 20 minutes or until softened.
Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and sweet paprika and spice well with seasoning. Mix completely using your palms then mold a several spoonfuls into a patty, flattening a bit. Put on a platter and continue for the remaining of the ingredients.
Preheat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is ready, brown the fritters in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Transfer the finished patties to a plate lined with absorbent paper and let to rest.
Present with fresh lemon.
Spinach Croquettes
These amazing spinach and cheese croquettes are a genuine pleasure. The golden crust reveals a soft interior. The spinach adds a vibrant, somewhat green taste, while the dairy provides a rich, umami smoothness. You can substitute the dairy cheese with steamed, mashed potatoes if you prefer.
Yields 16–18
- 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the cooler)
- 3 tbsp oil
- 1 large onion, diced small
- 2 garlic cloves, minced
- 100g hard cheese, grated
- 80g creamy ricotta
- ½ tsp nutmeg spice
- ½ tsp sweet paprika
- 120g breadcrumbs (1 and ¼ cups), additional if required
- 3 eggs
- Cooking oil for pan-frying (or alternatively neutral oil)
- Fresh lemon, to garnish
If using raw spinach, rinse it thoroughly, getting rid of any stalks, and cut into it into big pieces. Place in a deep pan with a little hot water over a medium flame. Once wilted, remove in a sieve for about 15 mins, then press out any remaining moisture and reserve.
If using thawed frozen spinach, carefully squeeze out unwanted moisture.
Preheat the oil in a skillet over a medium flame and fry the onion and garlic cloves until softened, about four minutes. Turn off the stove.
Put the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until incorporated. If the mixture seems too wet, mix in some additional crumbs.
Using your hands, mold the dough into elongated patties a bit bigger than a nut but smaller than an large egg, and set them on a plate covered with baking paper. Cover and refrigerate for at least one hour.
In a wide pan over medium flame, heat cooking oil to a level of about 1cm. Brown the fritters a few at a time for a couple of minutes on both sides, turning so they are golden brown completely, then transfer on kitchen roll.
Present with lemon wedges.
Lentil Croquettes
Boasting a golden crust and moist center, these patties are not only delicious but also a highly healthy bite or main course.
Yields 12
- 45g dry lentils (one-quarter cup)
- 90g burghul (½ cup)
- 125ml oil (half a cup)
- 1 onion, minced
- 1 tsp cumin spice
- 1 tbsp mint leaves, minced
- 1 tbsp fresh parsley, diced
- 1 large egg
- Seasoning, to preference
- Creamy yogurt and fresh lemon, to serve
Put the dry lentils in a saucepan and cover with ample cold water. Boil over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to maintain the pulses submerged if required.
Add the burghul and keep cooking until fully cooked. Strain the ingredients thoroughly and set aside in a bowl.
Warm 50% of the
