Delight in These 3 Hellenic Fried Patty Dishes

Leek Croquettes

Small fried fritters, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These particular leek patties offer a delicious fusion of savory ground beef with the delicate, mildly sweet essence of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks properly and remove the base and the bulk of the green tops. Cut into halves longways then into 1.5cm slices. Transfer in a large skillet and submerge with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and spice generously with pepper and salt. Combine thoroughly using your hands then form a few spoonfuls into a patty, flattening a little. Set on a tray and proceed for the remaining of the preparation.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, cook the fritters in small groups until crispy on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the cooked fritters to a dish covered with paper towel and let to cool.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a genuine pleasure. The golden crust reveals a creamy filling. The fresh spinach adds a bright, slightly earthy taste, while the cheese offers a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, clean it carefully, removing any hard stems, and roughly chop it into big pieces. Put in a big pot with a bit of hot water over a medium heat. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and set aside.

If using defrosted spinach, completely squeeze out extra water.

Preheat the oil in a frying pan over a medium heat and saute the onion and garlic cloves until translucent, about 4 minutes. Take off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with pepper and salt. Combine completely until incorporated. If the mixture looks too soft, add some extra breading.

Using your hands, form the mixture into elongated patties slightly larger than a walnut but smaller than an large egg, and place them on a plate lined with baking paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a level of about 1cm. Brown the croquettes a handful for a couple of minutes on both sides, turning so they are golden completely, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a highly healthy snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a saucepan and submerge with enough fresh water. Boil over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to ensure the pulses submerged if needed.

Add the cracked wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a container.

Warm 50% of the