Delight in These Tasty 3 Greek Fried Patty Creations

Leek Patties

Small crispy croquettes, often referred to as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek fritters present a flavorful fusion of savory minced beef with the gentle, sweetly mild flavour of tender leeks, and they are absolutely crave-worthy.

Produces 12

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

Clean the green leeks well and cut away the base and the bulk of the green tops. Slice into halves longways then into 1.5-centimeter rounds. Place in a deep pan and cover with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a 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 mold a couple of tablespoonfuls into a patty, shaping a bit. Set on a platter and repeat for the balance of the preparation.

Preheat cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, brown the croquettes in batches until golden brown on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Transfer the finished fritters to a tray lined with paper towel and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach croquettes are a true pleasure. The crunchy exterior gives way to a creamy center. The leafy spinach adds a bright, slightly green flavor, while the cheese offers a rich, flavorful smoothness. You can substitute the dairy cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

When using leafy greens, clean it well, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a bit of hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a pan over a moderate heat and cook the diced onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Combine the prepared spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Stir thoroughly until combined. If the dough seems too soft, mix in some extra breading.

Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an large egg, and place them on a baking sheet covered with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a amount of about half an inch. Brown the patties a few at a time for 2–3 minutes on both sides, rotating so they are crispy all over, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pot and submerge with ample fresh water. Boil over a medium flame for about twenty minutes or until partially softened, adding additional water to ensure the lentils immersed if necessary.

Add the burghul and continue cooking until softened. Remove the water from the lentils and burghul completely and set aside in a container.

Preheat 50% of the