Enjoy These Delectable Triple Hellenic Fried Patty Recipes

Leek Croquettes

Small crispy fritters, often referred to as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These wonderful leek croquettes present a flavorful fusion of savory ground beef with the subtle, mildly sweet flavour of leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and trim off the root ends and most of the green tops. Chop lengthwise longways then into 1.5-centimeter slices. Put in a large skillet and cover with cold water, then simmer over a medium flame for about 20 minutes or until tender.

Strain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and spice generously with salt and pepper. Mix well using your fingers then mold a couple of tablespoonfuls into a patty, pressing a bit. Place on a platter and proceed for the rest of the preparation.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, fry the patties in small batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Transfer the cooked croquettes to a plate covered with kitchen paper and permit to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a true delight. The crunchy crust gives way to a smooth filling. The leafy spinach brings a bright, slightly earthy note, while the cheese provides a savory, flavorful richness. You can substitute the cheese with steamed, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, clean it well, discarding any hard stems, and cut into it into sizable portions. Put in a big pot with a small amount hot water over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

For thawed frozen spinach, carefully press out unwanted moisture.

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

Combine the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix well until combined. If the preparation seems too wet, incorporate some more breadcrumbs.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a baking sheet lined with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a amount of about 1 centimeter. Fry the patties a few at a time for a couple of minutes per side, rotating so they are golden brown all over, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to serve

Place the lentils in a saucepan and fill with enough water. Boil over a medium heat for about twenty minutes or until partially softened, pouring more water to ensure the legumes immersed if required.

Mix in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat a portion of the