Savor These Triple Greek Croquette Dishes
Leek Croquettes
Small pan-fried croquettes, typically known as keftedes, stand as a cherished delicacy in Sephardic cooking. These particular leek patties offer a tasty combination of hearty minced beef with the delicate, sweetly mild taste of tender leeks, making them truly irresistible.
Yields 12
- 4 fresh leeks
- 250g minced beef
- 2 large eggs
- 1 tbsp matzo meal
- 1 tbsp dill, minced
- 1 tbsp parsley, diced
- ½ tsp paprika
- Extra virgin olive oil, for cooking
- Lemon wedges, to garnish
Clean the leeks properly and trim off the root ends and the bulk of the dark green parts. Chop into halves longways then into 1.5-centimeter pieces. Place in a deep pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.
Strain the leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, chopped parsley and paprika and spice well with salt and pepper. Stir completely using your hands then shape a several scoops into a ball, pressing a slightly. Place on a platter and proceed for the remaining of the mixture.
Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the patties in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the cooked patties to a tray topped with paper towel and allow to cool.
Offer with fresh lemon.
Spinach Croquettes
These spinach with cheese croquettes are a true delight. The crunchy exterior reveals a soft filling. The spinach brings a vibrant, somewhat green flavor, while the dairy gives a rich, umami smoothness. Feel free to swap the cheese with steamed, pureed potato if you like.
Produces 16–18
- 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the cooler)
- 3 tbsp olive oil
- 1 yellow onion, finely diced
- 2 cloves of garlic, minced
- 100g hard cheese, grated
- 80g ricotta
- ½ tsp fresh nutmeg
- ½ tsp sweet paprika
- 120g crumbs (1 and ¼ cups), additional if required
- 3 fresh eggs
- Cooking oil for pan-frying (or neutral oil)
- Lemon slices, to accompany
For raw spinach, rinse it well, removing any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a little hot water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then press out any excess liquid and reserve.
When working with previously frozen spinach, thoroughly press out excess liquid.
Heat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic cloves until translucent, about a few minutes. Take off the flame.
Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix well until combined. If the dough seems too wet, mix in some extra breadcrumbs.
By hand, shape the dough into elongated patties a bit bigger than a walnut but smaller than an large egg, and set them on a baking sheet lined with baking paper. Cover and chill for at least 60 minutes.
In a wide pan over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes per side, rotating so they are crispy everywhere, then transfer on kitchen roll.
Offer with fresh lemon.
Lentil Patties
Featuring a crispy exterior and soft inside, these patties are not only delicious but also a extremely nutritious bite or main course.
Produces 12
- 45g dry lentils (0.25 cup)
- 90g burghul (0.5 cup)
- 125ml oil (½ cup)
- 1 large onion, finely diced
- 1 tsp cumin spice
- 1 tbsp mint leaves, chopped
- 1 tbsp parsley, minced
- 1 egg
- Pepper and salt, to liking
- Creamy yogurt and lemon slices, to garnish
Add the lentils in a pot and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, including more water to ensure the lentils submerged if needed.
Stir in the bulgur wheat and proceed cooking until tender. Drain the mixture well and set aside in a container.
Warm a portion of the
