Enjoy These Delectable Three Hellenic Fried Patty Creations

Keftedes me Prassa

Small pan-fried croquettes, often called keftedes, stand as a treasured speciality in Sephardic culinary traditions. These wonderful leek croquettes present a delicious blend of hearty ground beef with the subtle, slightly sweet flavour of fresh leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and trim off the root ends and most of the green tops. Cut lengthwise longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice generously with salt and pepper. Mix completely using your hands then shape a several spoonfuls into a patty, flattening a slightly. Put on a platter and continue for the remaining of the ingredients.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is hot, cook the patties in batches until crispy on each side. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the cooked patties to a tray covered with paper towel and let to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a true delight. The crispy crust reveals a creamy interior. The spinach brings a fresh, slightly natural taste, while the cheese gives a deep, flavorful richness. Feel free to swap the cheesy element with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

When using leafy greens, rinse it well, discarding any tough stems, and roughly chop it into big pieces. Put in a big pot with a bit of hot water over a medium flame. Once softened, remove in a strainer for about 15 mins, then press out any remaining moisture and reserve.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until tender, about four minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until blended. If the dough appears too wet, incorporate some more breading.

With your fingers, mold the mixture into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and put them on a baking sheet topped with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a depth of about 1cm. Cook the patties a handful for a couple of minutes each side, flipping so they are crispy completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully nutritious snack or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, adding more water to keep the legumes immersed if needed.

Mix in the burghul and proceed cooking until softened. Strain the mixture thoroughly and reserve in a mixing bowl.

Heat 50% of the