🔗 Share this article Savor These Tasty Three Hellenic Fried Patty Dishes Leek Patties Bite-sized crispy patties, commonly referred to as keftedes, are a treasured speciality in Sephardic cooking. These leek patties present a delicious fusion of hearty minced beef with the subtle, mildly sweet flavour of tender leeks, rendering them absolutely addictive. Makes 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp fresh parsley, diced ½ tsp mild paprika Oil, for cooking Fresh lemon wedges, to serve Clean the fresh leeks properly and cut away the roots and the majority of the green stalk. Slice into halves lengthways then into 1.5cm pieces. Put in a large skillet and submerge with water, then cook over a moderate heat for about 20 minutes or until cooked through. Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Combine well using your hands then mold a several spoonfuls into a patty, pressing a little. Put on a tray and proceed for the remaining of the mixture. Heat oil in a pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, cook the fritters in batches until crispy on all sides. (Do not fill the pan as this lowers the heat of the oil.) Transfer the finished croquettes to a tray covered with absorbent paper and allow to cool. Present with fresh lemon. Spinach Croquettes These cheesy spinach fritters are a true delight. The crunchy outside reveals a smooth interior. The spinach adds a vibrant, somewhat earthy taste, while the dairy provides a deep, savory smoothness. You can substitute the cheesy element with steamed, crushed potato if you prefer. Produces 16–18 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the fridge) 3 tbsp oil 1 onion, minced 2 garlic cloves, crushed 100g salty cheese, grated 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (1¼ cups), with more if necessary 3 large eggs Cooking oil for frying (or use neutral oil) Lemon slices, to garnish If using raw spinach, wash it well, discarding any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then press out any excess liquid and put aside. If using defrosted spinach, thoroughly squeeze out unwanted moisture. Warm the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until softened, about 4 minutes. Remove from the stove. Place the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the mixture appears too wet, mix in some extra breading. Using your hands, mold the dough into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and place them on a tray topped with parchment paper. Seal and cool for at least one hour. In a large frying pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden brown all over, then place on absorbent paper. Offer with lemon slices. Kroketes Fakes Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a extremely wholesome snack or meal. Yields 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml oil (½ cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp fresh mint, chopped 1 tbsp parsley, minced 1 egg Salt and pepper, to preference Greek yoghurt and fresh lemon, to accompany Put the dry lentils in a pan and submerge with enough fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, including extra liquid to ensure the legumes covered if needed. Add the cracked wheat and proceed cooking until fully cooked. Strain the mixture completely and set aside in a bowl. Heat a portion of the