Enjoy These Delectable Three Hellenic Fried Patty Recipes

Keftedes me Prassa

Bite-sized fried patties, often referred to as keftedes, stand as a cherished speciality in Sephardic cooking. These wonderful leek fritters deliver a flavorful combination of savory minced beef with the subtle, mildly sweet flavour of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the roots and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a large skillet and fill with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice well with pepper and salt. Combine thoroughly using your fingers then form a several spoonfuls into a ball, shaping a bit. Place on a plate and continue for the balance of the mixture.

Preheat cooking oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this drops the heat of the cooking oil.) Remove the finished fritters to a plate lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a real treat. The crispy outside opens up to a smooth interior. The leafy spinach imparts a vibrant, moderately natural taste, while the dairy provides a rich, umami richness. It's possible to replace the cheesy element with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using leafy greens, clean it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then press out any remaining moisture and set aside.

When working with defrosted spinach, completely press out excess liquid.

Warm the oil in a skillet over a medium flame and cook the onion and minced garlic until tender, about four minutes. Take off the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Combine well until combined. If the mixture looks too soft, incorporate some more breadcrumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and set them on a tray topped with parchment paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a level of about half an inch. Brown the patties a small batch for 2–3 minutes per side, flipping so they are golden completely, then put on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely wholesome snack or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and cover with ample fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding more water to keep the pulses immersed if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the