Enjoy These Tasty 3 Hellenic Fried Patty Recipes

Leek Croquettes

Small fried patties, often known as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These particular leek patties offer a flavorful combination of savory ground beef with the subtle, sweetly mild taste of tender leeks, making them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the leeks well and trim off the root ends and most of the dark green parts. Slice into halves along the length then into half-inch rounds. Put in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season generously with seasoning. Combine well using your fingers then form a few spoonfuls into a ball, flattening a bit. Place on a platter and continue for the balance of the mixture.

Preheat cooking oil in a pan to a level of about 2cm over a medium heat. When the olive oil is ready, brown the fritters in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the ready croquettes to a dish topped with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese fritters are a genuine delight. The crunchy crust gives way to a creamy center. The spinach adds a bright, slightly earthy note, while the grated cheese provides a rich, umami smoothness. You can substitute the dairy cheese with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, wash it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Put in a large saucepan with a small amount liquid over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any excess liquid and put aside.

If using thawed frozen spinach, completely remove extra water.

Preheat the oil in a skillet over a medium heat and fry the onion and minced garlic until tender, about four minutes. Turn off the heat.

Place the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine well until blended. If the preparation looks too soft, mix in some more breading.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut but more compact than an egg, and place them on a tray covered with wax paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, warm olive oil to a level of about 1cm. Fry the fritters a few at a time for a couple of minutes on both sides, rotating so they are crispy completely, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a highly wholesome appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to accompany

Place the dry lentils in a pan and submerge with enough water. Cook over a medium flame for about twenty minutes or until nearly done, including more water to maintain the lentils submerged if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients well and set aside in a bowl.

Heat half of the