Enjoy These Tasty Triple Hellenic Fried Patty Recipes

Leek Patties

Petite crispy patties, typically called keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek fritters present a flavorful fusion of savory beef with the delicate, slightly sweet essence of tender leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and trim off the base and the bulk of the green stalk. Slice into halves longways then into half-inch rounds. Transfer in a deep frying pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice well with seasoning. Combine completely using your palms then form a couple of tablespoonfuls into a patty, shaping a bit. Put on a platter and proceed for the rest of the preparation.

Warm cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, brown the patties in small batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Transfer the finished fritters to a plate covered with paper towel and let to rest.

Present with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a real treat. The golden exterior gives way to a soft center. The spinach imparts a bright, somewhat earthy flavor, while the dairy provides a savory, savory smoothness. It's possible to replace the cheesy element with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, clean it well, discarding any stalks, and coarsely chop it into sizable portions. Put in a big pot with a little hot water over a medium heat. Once cooked, strain in a sieve for about 15 mins, then remove any excess liquid and set aside.

If using thawed frozen spinach, completely remove extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Put the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Stir well until blended. If the preparation appears too wet, add some additional breadcrumbs.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a baking sheet lined with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a amount of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes each side, flipping so they are crispy all over, then place on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a highly healthy appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a saucepan and cover with ample water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring more water to ensure the lentils immersed if needed.

Add the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a container.

Warm a portion of the