Savor These Three Hellenic Fried Patty Creations

Keftedes me Prassa

Petite pan-fried patties, often known as keftedes, stand as a beloved speciality in Sephardic cooking. These wonderful leek fritters present a delicious fusion of rich beef with the delicate, mildly sweet taste of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the roots and the bulk of the green stalk. Chop lengthwise lengthways then into half-inch pieces. Put in a deep pan and cover with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season well with seasoning. Combine completely using your fingers then mold a couple of tablespoonfuls into a patty, pressing a little. Place on a tray and proceed for the balance of the preparation.

Preheat oil in a frying pan to a level of about 2cm over a medium heat. When the oil is hot, brown the croquettes in small batches until golden brown on each side. (Do not fill the skillet as this drops the oil temperature of the oil.) Remove the finished fritters to a dish covered with absorbent paper and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true delight. The crunchy crust opens up to a creamy center. The spinach adds a fresh, somewhat earthy flavor, while the grated cheese provides a savory, umami smoothness. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

If using leafy greens, rinse it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using previously frozen spinach, thoroughly press out extra water.

Preheat the oil in a frying pan over a medium flame and cook the diced onion and garlic until tender, about 4 minutes. Remove from the flame.

Place the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir well until blended. If the preparation seems too wet, add some more breading.

By hand, form the dough into elongated patties slightly larger than a nut but smaller than an egg, and place them on a baking sheet lined with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, warm olive oil to a depth of about 1cm. Cook the patties a few at a time for a couple of minutes each side, flipping so they are golden brown completely, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only delicious but also a extremely wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and cover with plenty of cold water. Cook over a moderate heat for about 20 minutes or until nearly done, including additional water to ensure the pulses immersed if required.

Mix in the burghul and keep cooking until softened. Drain the mixture completely and reserve in a bowl.

Warm half of the