Savor These Delectable 3 Hellenic Fried Patty Dishes

Leek Croquettes

Petite pan-fried fritters, typically called keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes deliver a delicious blend of savory beef with the gentle, sweetly mild taste of fresh leeks, rendering them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Wash the fresh leeks carefully and trim off the base and the majority of the green stalk. Slice into halves lengthways then into 1.5-centimeter pieces. Place in a deep pan and cover with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and spice and season generously with seasoning. Combine completely using your hands then shape a few spoonfuls into a croquette, shaping a bit. Put on a tray and proceed for the balance of the ingredients.

Heat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the patties in small groups until golden on all sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Remove the cooked patties to a dish lined with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a true delight. The golden outside opens up to a smooth center. The spinach brings a vibrant, moderately green note, while the grated cheese provides a rich, savory richness. You can substitute the cheesy element with cooked, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to serve

For fresh spinach, clean it well, getting rid of any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a little water over a moderate heat. Once cooked, strain in a colander for about 15 mins, then remove any excess liquid and put aside.

When working with defrosted spinach, completely press out extra water.

Warm the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a container and season with seasoning. Mix well until blended. If the mixture looks too wet, incorporate some extra breadcrumbs.

By hand, shape the mixture into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and set them on a tray covered with wax paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, heat olive oil to a level of about 1cm. Cook the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crispy exterior and tender interior, these patties are not only delicious but also a extremely nutritious snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a saucepan and fill with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, pouring more water to maintain the lentils submerged if necessary.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and reserve in a container.

Preheat 50% of the