Savor These Delectable Three Hellenic Fried Patty Recipes

Leek Croquettes

Small fried fritters, often known as keftedes, are a treasured speciality in Sephardic Jewish cuisine. These particular leek fritters deliver a flavorful blend of rich beef with the delicate, sweetly mild taste of tender leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks properly and trim off the roots and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5cm slices. Transfer in a large skillet and submerge with water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor well with seasoning. Combine completely using your fingers then mold a several scoops into a patty, flattening a bit. Set on a plate and repeat for the rest of the mixture.

Warm oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, brown the fritters in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Transfer the finished patties to a plate lined with paper towel and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real treat. The crunchy exterior reveals a creamy interior. The fresh spinach brings a vibrant, somewhat earthy taste, while the grated cheese provides a rich, flavorful smoothness. It's possible to replace the cheesy element with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Put in a big pot with a bit of hot water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and set aside.

When working with thawed frozen spinach, completely press out excess liquid.

Warm the oil in a skillet over a medium flame and fry the onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until combined. If the preparation looks too soft, add some more breading.

By hand, shape the dough into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a tray lined with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm oil to a level of about 1cm. Fry the croquettes a few at a time for two to three minutes each side, flipping so they are golden all over, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these patties are not only flavorful but also a extremely wholesome snack or main course.

Yields 12

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

Place the brown lentils in a saucepan and fill with ample fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, including additional water to keep the legumes immersed if required.

Stir in the burghul and continue cooking until fully cooked. Drain the mixture completely and reserve in a mixing bowl.

Warm a portion of the