🔗 Share this article Delight in These Three Hellenic Fried Patty Dishes Leek Croquettes Bite-sized pan-fried fritters, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These particular leek patties deliver a tasty combination of rich ground beef with the subtle, sweetly mild flavour of tender leeks, and they are utterly addictive. Makes 12 4 fresh leeks 250g minced beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp parsley, finely chopped ½ tsp paprika Olive oil, for pan-frying Lemon slices, to accompany Clean the leeks well and trim off the roots and the majority of the green tops. Chop into halves along the length then into half-inch rounds. Place in a deep pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until softened. Strain the leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice generously with pepper and salt. Combine completely using your hands then form a several tablespoonfuls into a ball, flattening a slightly. Set on a plate and repeat for the remaining of the ingredients. Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the patties in batches until golden on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the finished fritters to a dish topped with paper towel and permit to drain. Present with lemon wedges. Spinach Croquettes These spinach and cheese fritters are a real treat. The crispy exterior gives way to a creamy filling. The fresh spinach brings a bright, slightly natural note, while the cheese gives a rich, savory creaminess. You can substitute the cheesy element with steamed, mashed potato if you like. Produces 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator) 3 tbsp oil 1 large onion, finely diced 2 cloves of garlic, crushed 100g kefalotyri, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), with more if needed 3 eggs Olive oil for deep-frying (or sunflower oil) Fresh lemon, to accompany When using leafy greens, rinse it thoroughly, discarding any stalks, and roughly chop it into large chunks. Transfer in a big pot with a bit of liquid over a medium heat. Once cooked, drain in a colander for about 15 minutes, then remove any excess liquid and set aside. When working with thawed frozen spinach, thoroughly squeeze out extra water. Heat the cooking oil in a pan over a moderate heat and cook the diced onion and garlic cloves until softened, about four minutes. Take off the stove. Place the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until combined. If the preparation appears too soft, mix in some more crumbs. With your fingers, mold the dough into elongated patties slightly larger than a nut but smaller than an chicken egg, and place them on a tray lined with parchment paper. Seal and refrigerate for at least one hour. In a wide pan over medium heat, heat oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes per side, turning so they are golden completely, then place on kitchen roll. Serve with lemon slices. Lentil Patties Boasting a crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome appetizer or main course. Makes 12 45g dried brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (half a cup) 1 large onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp fresh parsley, minced 1 fresh egg Pepper and salt, to preference Yogurt and lemon wedges, to garnish Put the brown lentils in a pot and cover with ample cold water. Cook over a medium heat for about 20 mins or until partially softened, including extra liquid to keep the legumes submerged if required. Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl. Warm a portion of the