Enjoy These Delectable 3 Greek Fried Patty Creations

Leek Croquettes

Petite crispy patties, commonly referred to as keftedes, stand as a beloved delicacy in Sephardic cuisine. These leek croquettes deliver a flavorful blend of hearty beef with the delicate, slightly sweet taste of fresh leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks well and cut away the base and the bulk of the green tops. Chop into halves lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice liberally with seasoning. Stir completely using your palms then mold a several scoops into a croquette, pressing a slightly. Place on a tray and repeat for the remaining of the ingredients.

Warm oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is sizzling, cook the fritters in small batches until golden brown on both sides. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Remove the finished fritters to a plate lined with kitchen paper and let to drain.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach patties are a true pleasure. The crunchy exterior gives way to a creamy center. The leafy spinach adds a fresh, moderately natural taste, while the grated cheese offers a rich, flavorful smoothness. It's possible to replace the cheesy element with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, wash it well, removing any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a little hot water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, carefully remove extra water.

Warm the cooking oil in a skillet over a moderate heat and fry the onion and minced garlic until softened, about 4 minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until blended. If the dough seems too loose, mix in some extra breading.

Using your hands, shape the dough into elongated patties slightly larger than a walnut but more compact than an chicken egg, and set them on a plate topped with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a amount of about 1cm. Brown the fritters a few at a time for 2–3 minutes per side, flipping so they are crispy completely, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only flavorful but also a highly healthy snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and submerge with ample cold water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring additional water to keep the lentils submerged if required.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul well and set aside in a container.

Warm 50% of the