Savor These Delectable 3 Hellenic Fried Patty Creations

Leek Patties

Small crispy fritters, typically referred to as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These leek fritters deliver a tasty combination of rich beef with the gentle, sweetly mild essence of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and cut away the base and most of the green stalk. Chop into halves longways then into 1.5-centimeter slices. Place in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and flavor liberally with seasoning. Mix well using your fingers then shape a few scoops into a patty, shaping a bit. Put on a plate and continue for the balance of the ingredients.

Warm cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, brown the patties in batches until crispy on each side. (Don't overcrowd the skillet as this drops the heat of the oil.) Remove the ready patties to a plate covered with paper towel and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a true treat. The crunchy outside opens up to a smooth filling. The leafy spinach imparts a bright, moderately natural flavor, while the dairy offers a savory, flavorful creaminess. Feel free to swap the cheese with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

If using leafy greens, clean it well, discarding any tough stems, and roughly chop it into big pieces. Place in a big pot with a little hot water over a medium flame. Once softened, drain in a colander for about 15 mins, then squeeze out any extra water and set aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

Warm the olive oil in a pan over a moderate heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Combine the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Mix well until blended. If the preparation appears too soft, mix in some more breadcrumbs.

Using your hands, shape the dough into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and set them on a baking sheet topped with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for two to three minutes each side, flipping so they are crispy everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Place the lentils in a pan and submerge with ample fresh water. Boil over a medium heat for about 20 minutes or until partially softened, adding additional water to maintain the pulses submerged if necessary.

Stir in the bulgur wheat and keep cooking until softened. Strain the ingredients well and set aside in a mixing bowl.

Warm 50% of the