Enjoy These Delectable Three Greek Fried Patty Dishes

Leek Patties

Petite fried croquettes, typically known as keftedes, are a treasured delicacy in Sephardic cooking. These leek croquettes present a tasty fusion of savory ground beef with the gentle, slightly sweet flavour of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the leeks carefully and trim off the root ends and the majority of the green tops. Chop in half longways then into half-inch rounds. Put in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and spice and flavor well with pepper and salt. Combine completely using your hands then mold a several scoops into a croquette, pressing a slightly. Place on a plate and repeat for the rest of the mixture.

Heat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the croquettes in small batches until crispy on each side. (Do not fill the skillet as this drops the temperature of the oil.) Remove the cooked patties to a plate topped with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a true pleasure. The golden exterior reveals a creamy filling. The fresh spinach brings a fresh, somewhat green taste, while the dairy provides a rich, savory richness. Feel free to swap the cheese with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it well, getting rid of any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a little hot water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

For previously frozen spinach, completely press out unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and fry the diced onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Put the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix well until blended. If the dough appears too loose, incorporate some extra crumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a plate lined with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Cook the fritters a small batch for a couple of minutes per side, turning so they are golden brown all over, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a wonderfully nutritious bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and fill with enough water. Boil over a medium heat for about twenty minutes or until partially softened, adding extra liquid to ensure the pulses covered if needed.

Mix in the burghul and proceed cooking until softened. Drain the lentils and burghul well and reserve in a mixing bowl.

Heat a portion of the