Delight in These Delectable Triple Hellenic Fried Patty Recipes

Leek Patties

Petite fried fritters, often known as keftedes, represent a beloved speciality in Sephardic cuisine. These wonderful leek patties offer a flavorful fusion of rich minced beef with the gentle, slightly sweet taste of leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks carefully and cut away the base and most of the green stalk. Cut lengthwise lengthways then into half-inch rounds. Put in a deep pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and spice well with seasoning. Mix completely using your hands then mold a several tablespoonfuls into a croquette, shaping a little. Set on a platter and repeat for the balance of the preparation.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the oil is sizzling, cook the patties in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Take out the ready patties to a tray covered with paper towel and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a real delight. The crunchy crust reveals a smooth filling. The fresh spinach imparts a bright, somewhat green flavor, while the grated cheese gives a deep, flavorful richness. It's possible to replace the dairy cheese with steamed, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using raw spinach, rinse it thoroughly, removing any tough stems, and cut into it into large chunks. Place in a large saucepan with a small amount liquid over a moderate heat. Once softened, strain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

When working with previously frozen spinach, carefully remove extra water.

Heat the oil in a frying pan over a medium flame and cook the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Mix thoroughly until combined. If the preparation looks too loose, mix in some more crumbs.

With your fingers, shape the dough into oval croquettes a bit bigger than a walnut but more compact than an large egg, and set them on a plate covered with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, heat olive oil to a amount of about half an inch. Cook the patties a handful for a couple of minutes per side, flipping so they are golden all over, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their crispy exterior and soft inside, these croquettes are not only delicious but also a highly healthy appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a saucepan and cover with ample cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to keep the pulses immersed if needed.

Mix in the bulgur wheat and continue cooking until tender. Strain the mixture well and set aside in a container.

Warm a portion of the