Enjoy These 3 Hellenic Fried Patty Dishes

Leek Patties

Bite-sized pan-fried fritters, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These leek patties offer a flavorful fusion of rich minced beef with the subtle, mildly sweet taste of leeks, making them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and cut away the base and the bulk of the dark green parts. Slice in half along the length then into 1.5cm slices. Put in a large skillet and fill with water, then heat over a moderate heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and season well with seasoning. Combine completely using your palms then shape a several spoonfuls into a ball, shaping a slightly. Set on a platter and proceed for the balance of the preparation.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is ready, cook the patties in batches until golden on both sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the cooked fritters to a tray lined with paper towel and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese fritters are a real delight. The crunchy exterior reveals a creamy filling. The spinach brings a fresh, slightly natural flavor, while the dairy provides a rich, umami smoothness. Feel free to swap the cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it carefully, discarding any stalks, and coarsely chop it into big pieces. Put in a big pot with a small amount liquid over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then remove any extra water and put aside.

When working with defrosted spinach, thoroughly squeeze out extra water.

Warm the oil in a frying pan over a medium flame and fry the onion and garlic cloves until softened, about 4 minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and beaten eggs in a container and flavor with seasoning. Combine thoroughly until incorporated. If the mixture looks too loose, add some extra breading.

By hand, shape the mixture into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and place them on a baking sheet covered with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden completely, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these patties are not only delicious but also a highly nutritious snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and fill with plenty of fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, adding more water to maintain the legumes immersed if required.

Add the burghul and proceed cooking until fully cooked. Drain the mixture well and put aside in a mixing bowl.

Heat half of the