Savor These Delectable Three Hellenic Fried Patty Recipes

Leek Patties

Petite fried patties, typically known as keftedes, represent a treasured delicacy in Sephardic cooking. These leek fritters deliver a delicious combination of savory ground beef with the gentle, sweetly mild taste of fresh leeks, rendering them truly irresistible.

Produces 12

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

Wash the fresh leeks properly and cut away the roots and the bulk of the dark green parts. Chop lengthwise longways then into 1.5cm slices. Put in a large skillet and fill with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor generously with seasoning. Combine well using your fingers then mold a couple of tablespoonfuls into a ball, flattening a slightly. Set on a tray and proceed for the remaining of the ingredients.

Preheat olive oil in a skillet to a level of about 2cm over a medium heat. When the oil is sizzling, cook the fritters in small groups until crispy on all sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the ready croquettes to a tray covered with kitchen paper and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a true treat. The crunchy exterior opens up to a smooth interior. The leafy spinach brings a vibrant, somewhat earthy note, while the cheese gives a deep, savory smoothness. You can substitute the cheesy element with steamed, crushed spuds if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For raw spinach, rinse it carefully, discarding any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a little hot water over a medium flame. Once cooked, remove in a strainer for about 15 mins, then remove any excess liquid and set aside.

When working with defrosted spinach, completely press out extra water.

Preheat the olive oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until combined. If the preparation looks too loose, add some more breading.

Using your hands, mold the dough into oval shapes slightly larger than a walnut but smaller than an egg, and put them on a tray topped with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over medium flame, warm cooking oil to a level of about 1cm. Cook the croquettes a few at a time for 2–3 minutes each side, rotating so they are golden brown completely, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a pot and submerge with plenty of water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring more water to ensure the lentils immersed if required.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container.

Warm half of the