Savor These Tasty 3 Hellenic Fried Patty Dishes

Leek Croquettes

Bite-sized pan-fried croquettes, commonly referred to as keftedes, are a beloved signature dish in Jewish cuisine. These particular leek patties offer a tasty blend of savory ground beef with the delicate, mildly sweet flavour of leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and remove the root ends and the majority of the green tops. Chop in half along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and spice and flavor well with pepper and salt. Stir completely using your palms then shape a few scoops into a ball, pressing a bit. Set on a plate and continue for the rest of the ingredients.

Heat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in small groups until golden on all sides. (Do not fill the skillet as this drops the temperature of the cooking oil.) Transfer the ready patties to a dish topped with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a true pleasure. The crispy outside opens up to a soft center. The leafy spinach brings a bright, moderately earthy note, while the cheese gives a rich, umami smoothness. You can substitute the cheesy element with boiled, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it well, removing any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a bit of hot water over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, carefully press out excess liquid.

Warm the olive oil in a skillet over a moderate heat and cook the diced onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Combine well until combined. If the dough seems too loose, mix in some more breadcrumbs.

By hand, form the dough into elongated patties somewhat larger than a walnut but less bulky than an egg, and set them on a plate covered with baking paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a depth of about 1cm. Cook the fritters a handful for two to three minutes each side, flipping so they are golden completely, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Put the lentils in a saucepan and fill with ample fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to ensure the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and put aside in a container.

Warm a portion of the