Savor These Tasty Three Greek Fried Patty Creations

Leek Patties

Petite pan-fried croquettes, often known as keftedes, represent a cherished delicacy in Sephardic cooking. These leek fritters deliver a delicious fusion of rich minced beef with the delicate, sweetly mild taste of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and trim off the base and the majority of the green tops. Slice in half along the length then into half-inch rounds. Transfer in a deep frying pan and submerge with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Mix thoroughly using your hands then form a couple of scoops into a patty, pressing a bit. Place on a platter and proceed for the balance of the ingredients.

Heat oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, brown the patties in batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Take out the finished croquettes to a tray lined with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a genuine treat. The crunchy exterior gives way to a soft interior. The fresh spinach adds a bright, moderately green flavor, while the dairy provides a rich, savory richness. Feel free to swap the cheese with boiled, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

When using leafy greens, wash it well, removing any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium heat. Once cooked, remove in a colander for about 15 minutes, then squeeze out any excess liquid and reserve.

For defrosted spinach, carefully remove extra water.

Preheat the oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until incorporated. If the dough appears too loose, mix in some additional crumbs.

By hand, mold the dough into oval shapes a bit bigger than a walnut but more compact than an egg, and set them on a tray lined with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1 centimeter. Brown the fritters a small batch for two to three minutes per side, turning so they are crispy all over, then place on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these fritters are not only flavorful but also a extremely healthy snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pot and submerge with plenty of water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the pulses submerged if needed.

Add the cracked wheat and keep cooking until fully cooked. Drain the mixture well and put aside in a mixing bowl.

Preheat a portion of the