Delight in These Tasty 3 Hellenic Fried Patty Creations

Leek Patties

Small crispy patties, typically known as keftedes, are a beloved speciality in Jewish cooking. These particular leek fritters present a flavorful combination of savory minced beef with the subtle, slightly sweet taste of tender leeks, rendering them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and remove the base and most of the green stalk. Cut in half along the length then into 1.5-centimeter rounds. Transfer in a deep pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season generously with salt and pepper. Mix completely using your hands then shape a several tablespoonfuls into a croquette, shaping a slightly. Set on a tray and continue for the remaining of the mixture.

Warm cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is hot, brown the fritters in batches until golden brown on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the ready croquettes to a tray topped with absorbent paper and let to rest.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a genuine treat. The crunchy outside reveals a creamy center. The spinach adds a fresh, slightly green flavor, while the dairy offers a savory, savory creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

When using raw spinach, rinse it carefully, removing any stalks, and roughly chop it into big pieces. Transfer in a deep pan with a bit of hot water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, carefully press out unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and garlic until softened, about 4 minutes. Turn off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Stir well until incorporated. If the dough looks too soft, mix in some more crumbs.

Using your hands, mold the dough into oval shapes somewhat larger than a nut but less bulky than an egg, and place them on a baking sheet lined with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pan and fill with enough cold water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to ensure the pulses immersed if needed.

Add the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul completely and reserve in a bowl.

Heat half of the