Savor These Three Hellenic Fried Patty Dishes

Leek Croquettes

Petite crispy croquettes, often known as keftedes, represent a beloved speciality in Sephardic cuisine. These wonderful leek fritters deliver a flavorful fusion of rich beef with the delicate, mildly sweet essence of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to accompany

Wash the leeks carefully and trim off the roots and most of the dark green parts. Chop into halves longways then into 1.5cm pieces. Put in a large skillet and cover with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice generously with pepper and salt. Stir well using your hands then mold a few tablespoonfuls into a ball, pressing a slightly. Place on a platter and continue for the remaining of the ingredients.

Preheat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, fry the fritters in batches until crispy on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the ready patties to a dish topped with absorbent paper and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true delight. The crunchy crust gives way to a soft filling. The fresh spinach imparts a fresh, slightly earthy flavor, while the grated cheese provides a deep, umami smoothness. It's possible to replace the cheese with boiled, mashed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

If using raw spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then remove any extra water and set aside.

For defrosted spinach, completely press out extra water.

Preheat the cooking oil in a skillet over a moderate heat and cook the onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine well until blended. If the preparation looks too soft, incorporate some more crumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and put them on a plate topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes on both sides, flipping so they are golden brown completely, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Add the lentils in a pot and fill with enough water. Cook over a medium heat for about 20 mins or until nearly done, adding additional water to maintain the pulses submerged if needed.

Add the burghul and continue cooking until softened. Remove the water from the mixture well and reserve in a container.

Warm a portion of the