Delight in These 3 Hellenic Fried Patty Dishes

Leek Patties

Bite-sized crispy fritters, often known as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These leek croquettes offer a tasty combination of savory ground beef with the gentle, slightly sweet taste of tender leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the green leeks well and remove the roots and the majority of the green tops. Slice lengthwise along the length then into 1.5-centimeter slices. Transfer in a deep pan and fill with cold water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, parsley and paprika and season liberally with pepper and salt. Stir well using your palms then form a couple of tablespoonfuls into a ball, shaping a bit. Put on a tray and repeat for the balance of the mixture.

Preheat oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, fry the patties in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Remove the finished croquettes to a tray lined with absorbent paper and allow to cool.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real delight. The crispy crust gives way to a creamy interior. The fresh spinach brings a fresh, somewhat earthy flavor, while the dairy provides a rich, savory creaminess. It's possible to replace the cheesy element with steamed, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

For raw spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a little water over a medium flame. Once wilted, strain in a colander for about 15 mins, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, completely remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and saute the onion and garlic cloves until softened, about 4 minutes. Remove from the heat.

Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until combined. If the mixture seems too wet, add some more breadcrumbs.

With your fingers, mold the mixture into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and put them on a tray covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a amount of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, turning so they are golden brown completely, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully wholesome bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a pot and fill with ample water. Boil over a medium flame for about 20 mins or until partially softened, pouring additional water to keep the legumes immersed if required.

Add the burghul and proceed cooking until tender. Strain the ingredients completely and set aside in a mixing bowl.

Warm 50% of the