Enjoy These Delectable Three Hellenic Croquette Creations

Keftedes me Prassa

Bite-sized pan-fried fritters, commonly called keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek fritters offer a tasty combination of hearty beef with the delicate, sweetly mild flavour of tender leeks, rendering them absolutely irresistible.

Makes 12

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

Clean the leeks well and remove the root ends and the bulk of the green tops. Slice in half lengthways then into half-inch rounds. Place in a deep pan and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and season generously with pepper and salt. Mix thoroughly using your fingers then shape a couple of tablespoonfuls into a patty, pressing a slightly. Set on a tray and repeat for the rest of the mixture.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, fry the fritters in batches until golden brown on each side. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Transfer the finished patties to a plate lined with absorbent paper and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a true pleasure. The golden outside gives way to a soft filling. The spinach adds a fresh, moderately earthy taste, while the grated cheese offers a deep, savory smoothness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to garnish

For raw spinach, clean it thoroughly, removing any stalks, and roughly chop it into large chunks. Transfer in a big pot with a little liquid over a medium flame. Once wilted, strain in a colander for about 15 mins, then press out any extra water and set aside.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium heat and saute the diced onion and garlic cloves until softened, about four minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until combined. If the preparation seems too soft, incorporate some extra breading.

Using your hands, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an egg, and put them on a tray topped with wax paper. Cover and cool for at least one hour.

In a big skillet over medium flame, heat oil to a depth of about 1 centimeter. Brown the fritters a few at a time for two to three minutes per side, rotating so they are golden all over, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a pot and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until nearly done, adding additional water to maintain the pulses immersed if required.

Stir in the burghul and keep cooking until fully cooked. Strain the mixture thoroughly and set aside in a container.

Heat half of the