🔗 Share this article Delight in These 3 Hellenic Fried Patty Recipes Leek Croquettes Small fried fritters, often called keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These wonderful leek patties present a tasty blend of rich minced beef with the subtle, mildly sweet essence of leeks, making them utterly addictive. Produces 12 4 fresh leeks 250g minced beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp parsley, diced ½ tsp sweet paprika Olive oil, for cooking Lemon slices, to accompany Clean the leeks properly and trim off the roots and the bulk of the green tops. Cut lengthwise longways then into half-inch rounds. Place in a large skillet and fill with fresh water, then heat over a medium flame for about twenty minutes or until cooked through. Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and season generously with salt and pepper. Stir thoroughly using your hands then form a several tablespoonfuls into a croquette, shaping a bit. Put on a plate and proceed for the rest of the preparation. Heat oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, brown the croquettes in batches until crispy on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Remove the ready fritters to a dish topped with kitchen paper and allow to rest. Serve with fresh lemon. Keftes de Espinacha These amazing spinach and cheese patties are a genuine delight. The crispy outside gives way to a smooth center. The spinach imparts a vibrant, slightly green flavor, while the grated cheese offers a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, mashed spuds if you like. Produces 16–18 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the refrigerator) 3 tbsp extra virgin oil 1 yellow onion, minced 2 garlic pieces, crushed 100g kefalotyri, grated finely 80g ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g dry breadcrumbs (1 and ¼ cups), with more if needed 3 eggs Olive oil for frying (or neutral oil) Lemon slices, to garnish For raw spinach, clean it well, discarding any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside. When working with defrosted spinach, thoroughly squeeze out excess liquid. Warm the olive oil in a skillet over a moderate heat and saute the diced onion and minced garlic until softened, about 4 minutes. Turn off the stove. Place the prepared spinach, fried onion and garlic, hard cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Combine well until incorporated. If the preparation looks too wet, incorporate some more crumbs. Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but less bulky than an large egg, and set them on a tray topped with wax paper. Cover and cool for at least 60 minutes. In a wide pan over medium heat, warm oil to a level of about 1 centimeter. Fry the croquettes a handful for two to three minutes per side, turning so they are golden all over, then transfer on kitchen roll. Serve with lemon wedges. Lentil Patties Featuring a golden crust and soft inside, these patties are not only delicious but also a wonderfully wholesome appetizer or main course. Makes 12 45g dried brown lentils (¼ cup) 90g burghul (half a cup) 125ml extra virgin oil (0.5 cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp fresh parsley, diced 1 fresh egg Seasoning, to taste Greek yoghurt and fresh lemon, to serve Place the dry lentils in a pan and cover with ample cold water. Simmer over a medium heat for about 20 mins or until almost cooked, adding more water to keep the lentils immersed if necessary. Mix in the cracked wheat and keep cooking until tender. Strain the mixture well and set aside in a mixing bowl. Heat half of the