Savor These Three Hellenic Fried Patty Dishes

Leek Croquettes

Petite crispy croquettes, commonly called keftedes, are a cherished speciality in Jewish cooking. These particular leek croquettes deliver a flavorful combination of hearty ground beef with the gentle, sweetly mild flavour of leeks, making them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the green leeks carefully and trim off the root ends and most of the dark green parts. Cut into halves longways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor well with salt and pepper. Mix well using your hands then shape a several spoonfuls into a patty, shaping a slightly. Set on a platter and proceed for the rest of the mixture.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the croquettes in small batches until golden on all sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Take out the finished fritters to a tray topped with paper towel and let to rest.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a true pleasure. The golden exterior gives way to a soft interior. The spinach adds a bright, somewhat natural flavor, while the dairy gives a rich, flavorful richness. You can substitute the cheesy element with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, clean it well, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a big pot with a small amount hot water over a medium heat. Once cooked, remove in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly remove excess liquid.

Warm the oil in a frying pan over a moderate heat and fry the onion and garlic until translucent, about a few minutes. Take off the stove.

Place the wilted spinach, fried onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine thoroughly until combined. If the preparation seems too soft, mix in some extra breadcrumbs.

With your fingers, mold the preparation into oval shapes slightly larger than a nut but smaller than an large egg, and set them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium flame, warm cooking oil to a amount of about half an inch. Cook the patties a small batch for 2–3 minutes per side, flipping so they are golden everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these patties are not only flavorful but also a highly healthy appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and cover with enough fresh water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring more water to maintain the pulses immersed if necessary.

Stir in the cracked wheat and continue cooking until softened. Strain the mixture well and put aside in a bowl.

Heat a portion of the