Savor These Triple Hellenic Fried Patty Recipes

Leek Croquettes

Petite fried croquettes, typically called keftedes, are a treasured delicacy in Sephardic culinary traditions. These leek fritters deliver a tasty blend of rich ground beef with the delicate, sweetly mild flavour of leeks, and they are utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the base and the bulk of the dark green parts. Chop lengthwise longways then into half-inch pieces. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and flavor liberally with salt and pepper. Stir thoroughly using your hands then shape a few tablespoonfuls into a patty, shaping a slightly. Set on a platter and repeat for the remaining of the mixture.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is ready, brown the fritters in small groups until golden brown on each side. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Remove the cooked fritters to a dish covered with absorbent paper and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine pleasure. The crunchy crust reveals a smooth filling. The fresh spinach brings a bright, somewhat earthy note, while the grated cheese offers a rich, savory creaminess. Feel free to swap the dairy cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using raw spinach, wash it well, getting rid of any tough stems, and roughly chop it into big pieces. Put in a big pot with a little water over a moderate heat. Once softened, remove in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

If using defrosted spinach, thoroughly press out excess liquid.

Heat the olive oil in a frying pan over a medium heat and saute the onion and garlic until tender, about a few minutes. Take off the flame.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Stir completely until combined. If the dough looks too wet, mix in some extra breadcrumbs.

With your fingers, shape the preparation into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and put them on a tray covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, preheat oil to a level of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, turning so they are golden everywhere, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only tasty but also a extremely nutritious snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pot and cover with enough fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, including extra liquid to ensure the lentils submerged if necessary.

Stir in the burghul and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat 50% of the