Savor These Tasty 3 Hellenic Fried Patty Creations

Leek Croquettes

Bite-sized crispy croquettes, often called keftedes, are a treasured delicacy in Sephardic culinary traditions. These leek fritters present a tasty blend of hearty ground beef with the delicate, slightly sweet flavour of leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the green leeks properly and remove the roots and most of the green stalk. Chop lengthwise along the length then into 1.5-centimeter slices. Transfer in a large skillet and submerge with fresh water, then cook over a medium flame for about 20 mins or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice well with seasoning. Stir thoroughly using your fingers then shape a few scoops into a croquette, flattening a bit. Place on a tray and proceed for the rest of the mixture.

Warm oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, cook the patties in batches until golden on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Remove the ready croquettes to a plate lined with kitchen paper and let to drain.

Present with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a genuine delight. The crunchy exterior gives way to a soft center. The fresh spinach imparts a fresh, moderately natural taste, while the cheese provides a rich, umami creaminess. Feel free to swap the cheesy element with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, wash it well, removing any stalks, and roughly chop it into sizable portions. Place in a big pot with a little liquid over a moderate heat. Once softened, remove in a sieve for about 15 mins, then remove any excess liquid and put aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Heat the oil in a pan over a moderate heat and fry the onion and minced garlic until tender, about four minutes. Take off the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix thoroughly until combined. If the preparation looks too soft, add some additional breadcrumbs.

With your fingers, form the dough into elongated patties a bit bigger than a nut but more compact than an egg, and set them on a plate topped with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, preheat oil to a level of about half an inch. Fry the croquettes a few at a time for a couple of minutes each side, turning so they are golden brown completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with ample water. Boil over a medium flame for about 20 mins or until nearly done, pouring additional water to maintain the legumes immersed if necessary.

Add the burghul and continue cooking until softened. Strain the mixture well and reserve in a container.

Preheat 50% of the