Delight in These Tasty 3 Greek Fried Patty Creations

Leek Croquettes

Bite-sized crispy patties, typically referred to as keftedes, represent a treasured speciality in Sephardic cooking. These leek croquettes present a flavorful blend of savory minced beef with the delicate, sweetly mild taste of leeks, and they are absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks properly and remove the root ends and the bulk of the green tops. Cut in half lengthways then into 1.5-centimeter slices. Place in a deep pan and fill with water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and paprika and spice liberally with salt and pepper. Mix thoroughly using your palms then shape a couple of tablespoonfuls into a ball, pressing a slightly. Put on a plate and repeat for the balance of the preparation.

Preheat cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is hot, cook the patties in small batches until golden brown on all sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Transfer the cooked fritters to a dish lined with paper towel and permit to rest.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine treat. The crispy crust opens up to a soft filling. The leafy spinach imparts a vibrant, moderately natural note, while the dairy gives a savory, umami creaminess. You can substitute the cheesy element with boiled, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For fresh spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a little liquid over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

If using defrosted spinach, thoroughly squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until translucent, about four minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a container and season with seasoning. Mix well until combined. If the dough looks too loose, mix in some more breading.

By hand, form the dough into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and place them on a baking sheet topped with baking paper. Seal and chill for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a depth of about 1 centimeter. Fry the patties a handful for 2–3 minutes per side, turning so they are crispy all over, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully wholesome snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pot and submerge with enough cold water. Cook over a medium flame for about 20 minutes or until almost cooked, including additional water to keep the lentils submerged if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Strain the mixture thoroughly and set aside in a bowl.

Warm a portion of the