Enjoy These Tasty Three Hellenic Fried Patty Dishes

Leek Patties

Bite-sized pan-fried croquettes, often known as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These wonderful leek fritters present a flavorful combination of rich minced beef with the delicate, slightly sweet flavour of tender leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks well and cut away the roots and the bulk of the green stalk. Chop into halves longways then into 1.5-centimeter slices. Put in a deep pan and fill with cold water, then cook over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and paprika and flavor liberally with pepper and salt. Mix well using your hands then shape a several scoops into a ball, shaping a bit. Put on a plate and continue for the balance of the ingredients.

Warm oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the croquettes in batches until golden brown on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish lined with absorbent paper and let to drain.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a genuine pleasure. The crunchy outside opens up to a soft interior. The fresh spinach imparts a vibrant, moderately natural note, while the dairy gives a rich, umami richness. You can substitute the dairy cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or use neutral oil)
• Lemon wedges, to accompany

If using leafy greens, wash it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a bit of water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

For previously frozen spinach, completely squeeze out excess liquid.

Heat the oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Mix well until incorporated. If the mixture appears too loose, add some extra crumbs.

With your fingers, shape the dough into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a level of about half an inch. Fry the patties a few at a time for two to three minutes each side, rotating so they are golden everywhere, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a extremely wholesome bite or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and cover with ample fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, including more water to keep the legumes covered if necessary.

Stir in the cracked wheat and keep cooking until softened. Drain the ingredients thoroughly and reserve in a container.

Warm half of the