Enjoy These Delectable Three Greek Fried Patty Dishes

Leek Patties

Petite crispy fritters, often referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These leek patties present a delicious blend of hearty minced beef with the gentle, sweetly mild taste of tender leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and remove the roots and the majority of the green stalk. Cut into halves along the length then into 1.5cm slices. Put in a deep frying pan and fill with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Combine completely using your palms then form a several tablespoonfuls into a croquette, flattening a little. Set on a platter and proceed for the remaining of the preparation.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a medium flame. When the oil is ready, brown the patties in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Remove the finished croquettes to a plate covered with paper towel and let to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a true delight. The golden outside opens up to a creamy filling. The leafy spinach imparts a fresh, slightly natural flavor, while the dairy provides a rich, flavorful smoothness. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

For raw spinach, wash it thoroughly, removing any stalks, and cut into it into big pieces. Place in a deep pan with a bit of water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then press out any excess liquid and set aside.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a container and season with pepper and salt. Mix well until incorporated. If the dough seems too wet, mix in some extra breadcrumbs.

By hand, shape the preparation into oval croquettes slightly larger than a nut but smaller than an egg, and put them on a plate covered with wax paper. Seal and chill for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes on both sides, turning so they are golden brown all over, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only delicious but also a highly nutritious snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a saucepan and submerge with plenty of cold water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to maintain the lentils submerged if needed.

Mix in the burghul and continue cooking until tender. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Heat half of the