🔗 Share this article Delight in These Tasty 3 Hellenic Fried Patty Creations Leek Patties Petite pan-fried croquettes, typically referred to as keftedes, are a cherished speciality in Sephardic Jewish cooking. These leek fritters offer a delicious blend of hearty beef with the delicate, mildly sweet flavour of fresh leeks, and they are truly addictive. Produces 12 4 large leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, diced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Oil, for cooking Lemon slices, to accompany Thoroughly wash the fresh leeks properly and trim off the root ends and most of the dark green parts. Cut into halves lengthways then into half-inch slices. Place in a deep frying pan and fill with water, then heat over a moderate heat for about 20 mins or until tender. Drain the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice well with pepper and salt. Stir well using your hands then mold a several tablespoonfuls into a croquette, pressing a little. Set on a tray and repeat for the rest of the preparation. Preheat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is ready, brown the croquettes in small groups until golden brown on each side. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the finished fritters to a tray covered with kitchen paper and let to rest. Present with lemon slices. Spinach Croquettes These amazing cheesy spinach fritters are a real treat. The crunchy exterior gives way to a smooth interior. The fresh spinach imparts a bright, slightly earthy flavor, while the dairy gives a deep, umami creaminess. Feel free to swap the cheese with cooked, mashed potatoes if you wish. Makes 16–18 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the refrigerator) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic pieces, finely chopped 100g salty cheese, shredded 80g creamy ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (1¼ cups), additional if needed 3 eggs Olive oil for pan-frying (or use sunflower oil) Fresh lemon, to serve When using raw spinach, rinse it well, discarding any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a little liquid over a moderate heat. Once softened, remove in a colander for about 15 mins, then press out any extra water and reserve. If using previously frozen spinach, completely squeeze out unwanted moisture. Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and garlic until translucent, about 4 minutes. Turn off the stove. Put the prepared spinach, cooked onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with pepper and salt. Stir well until blended. If the mixture appears too wet, mix in some extra breading. By hand, form the mixture into oval shapes somewhat larger than a nut but smaller than an chicken egg, and put them on a plate topped with baking paper. Wrap and cool for at least 1 hour. In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Cook the patties a handful for two to three minutes per side, rotating so they are golden all over, then transfer on kitchen roll. Offer with lemon wedges. Kroketes Fakes Boasting a golden crust and soft inside, these patties are not only tasty but also a wonderfully healthy snack or meal. Produces 12 45g dry lentils (¼ cup) 90g burghul (½ cup) 125ml olive oil (½ cup) 1 yellow onion, minced 1 tsp ground cumin 1 tbsp mint leaves, chopped 1 tbsp fresh parsley, diced 1 large egg Salt and pepper, to preference Greek yoghurt and lemon slices, to garnish Place the brown lentils in a saucepan and submerge with plenty of water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding additional water to maintain the lentils immersed if necessary. Add the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and put aside in a bowl. Preheat 50% of the