Delight in These 3 Greek Fried Patty Dishes

Leek Patties

Petite crispy patties, commonly referred to as keftedes, represent a treasured speciality in Sephardic culinary traditions. These wonderful leek patties deliver a delicious fusion of rich beef with the gentle, slightly sweet flavour of leeks, and they are truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the leeks well and trim off the root ends and the bulk of the green tops. Slice in half lengthways then into 1.5-centimeter rounds. Transfer in a large skillet and fill with cold water, then cook over a moderate heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Mix thoroughly using your fingers then mold a several scoops into a ball, shaping a bit. Put on a plate and repeat for the balance of the ingredients.

Warm cooking oil in a skillet to a level of about 2cm over a medium flame. When the oil is ready, cook the patties in batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the heat of the cooking oil.) Remove the ready patties to a plate lined with kitchen paper and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a genuine delight. The crispy outside opens up to a soft center. The spinach adds a fresh, somewhat natural taste, while the grated cheese offers a savory, flavorful smoothness. You can substitute the cheesy element with cooked, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

If using leafy greens, rinse it thoroughly, removing any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a bit of liquid over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

For defrosted spinach, thoroughly squeeze out extra water.

Preheat the oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Stir completely until incorporated. If the preparation appears too wet, add some additional breadcrumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and set them on a baking sheet topped with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a amount of about 1cm. Cook the patties a handful for two to three minutes per side, flipping so they are crispy everywhere, then transfer on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only tasty but also a extremely nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Place the lentils in a pan and submerge with ample water. Simmer over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to ensure the legumes immersed if needed.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients well and put aside in a mixing bowl.

Warm a portion of the