Enjoy These 3 Greek Fried Patty Creations

Keftedes me Prassa

Small pan-fried fritters, typically called keftedes, are a cherished speciality in Sephardic culinary traditions. These leek patties present a flavorful blend of savory minced beef with the delicate, sweetly mild essence of fresh leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks carefully and trim off the roots and the bulk of the green stalk. Slice into halves longways then into 1.5cm pieces. Transfer in a deep pan and cover with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and season generously with salt and pepper. Mix well using your hands then shape a several tablespoonfuls into a ball, shaping a bit. Set on a platter and continue for the balance of the ingredients.

Warm oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is ready, brown the fritters in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Take out the cooked croquettes to a plate topped with absorbent paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a real delight. The golden outside gives way to a creamy interior. The leafy spinach brings a fresh, moderately natural note, while the grated cheese provides a rich, umami smoothness. It's possible to replace the dairy cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

When using fresh spinach, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a little liquid over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Warm the cooking oil in a pan over a medium flame and cook the chopped onion and garlic until tender, about 4 minutes. Take off the flame.

Put the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with seasoning. Combine thoroughly until incorporated. If the dough appears too loose, incorporate some extra breadcrumbs.

With your fingers, shape the mixture into elongated patties somewhat larger than a walnut shell but smaller than an egg, and set them on a plate topped with parchment paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, warm olive oil to a depth of about half an inch. Fry the patties a small batch for two to three minutes each side, flipping so they are golden all over, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only delicious but also a extremely nutritious bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and cover with enough fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the pulses covered if required.

Stir in the burghul and proceed cooking until tender. Strain the mixture completely and reserve in a bowl.

Heat half of the