Delight in These 3 Hellenic Fried Patty Dishes

Leek Patties

Bite-sized fried fritters, commonly referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These leek fritters deliver a tasty fusion of hearty ground beef with the gentle, mildly sweet essence of fresh leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks well and remove the roots and the bulk of the green tops. Slice in half along the length then into 1.5-centimeter slices. Place in a deep pan and submerge with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season generously with seasoning. Combine completely using your palms then form a few tablespoonfuls into a croquette, flattening a slightly. Set on a tray and proceed for the rest of the preparation.

Preheat oil in a pan to a level of about 2cm over a medium flame. When the heated oil is ready, cook the patties in small batches until crispy on each side. (Do not fill the pan as this reduces the heat of the oil.) Transfer the cooked patties to a tray topped with paper towel and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true delight. The golden exterior opens up to a soft interior. The spinach adds a fresh, somewhat natural note, while the grated cheese gives a savory, umami creaminess. You can substitute the dairy cheese with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For leafy greens, clean it carefully, discarding any tough stems, and cut into it into big pieces. Place in a big pot with a small amount water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then press out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove extra water.

Warm the olive oil in a skillet over a medium heat and fry the onion and minced garlic until tender, about a few minutes. Take off the heat.

Combine the cooked spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Mix completely until blended. If the mixture seems too wet, add some extra breadcrumbs.

By hand, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an large egg, and place them on a baking sheet covered with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, preheat cooking oil to a level of about half an inch. Fry the patties a small batch for a couple of minutes on both sides, rotating so they are golden completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully healthy appetizer or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a pan and submerge with plenty of water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils immersed if needed.

Stir in the cracked wheat and continue cooking until tender. Drain the lentils and burghul thoroughly and put aside in a container.

Heat 50% of the