Savor These Three Hellenic Fried Patty Recipes

Leek Croquettes

Bite-sized fried fritters, commonly known as keftedes, stand as a treasured signature dish in Sephardic cuisine. These leek croquettes present a flavorful blend of hearty ground beef with the subtle, sweetly mild flavour of leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the roots and the bulk of the dark green parts. Slice in half longways then into 1.5cm pieces. Put in a deep frying pan and fill with cold water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor well with seasoning. Combine well using your palms then form a few tablespoonfuls into a croquette, flattening a little. Set on a plate and proceed for the balance of the preparation.

Warm cooking oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is sizzling, cook the patties in batches until golden brown on all sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Take out the ready patties to a plate covered with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a genuine pleasure. The crunchy outside reveals a soft filling. The leafy spinach imparts a fresh, moderately green note, while the cheese provides a savory, flavorful richness. You can substitute the dairy cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

If using fresh spinach, wash it well, removing any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a little liquid over a medium heat. Once wilted, strain in a sieve for about 15 mins, then remove any extra water and reserve.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the oil in a pan over a moderate heat and saute the chopped onion and garlic until tender, about four minutes. Turn off the flame.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a large bowl and season with salt and pepper. Mix completely until combined. If the mixture looks too loose, add some more breading.

Using your hands, form the dough into oval shapes somewhat larger than a nut but smaller than an large egg, and place them on a baking sheet lined with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a depth of about half an inch. Cook the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden everywhere, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a extremely wholesome snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Add the lentils in a pot and submerge with ample water. Simmer over a medium flame for about 20 minutes or until nearly done, including extra liquid to ensure the pulses covered if required.

Add the bulgur wheat and keep cooking until softened. Remove the water from the ingredients thoroughly and reserve in a container.

Heat a portion of the