Delight in These Tasty Three Greek Fried Patty Creations

Keftedes me Prassa

Petite fried patties, often known as keftedes, represent a beloved signature dish in Jewish cooking. These wonderful leek croquettes present a delicious fusion of rich beef with the subtle, mildly sweet taste of fresh leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and cut away the roots and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and submerge with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Combine well using your fingers then shape a several scoops into a patty, flattening a little. Put on a platter and proceed for the rest of the preparation.

Preheat cooking oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the fritters in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the ready fritters to a dish covered with kitchen paper and allow to cool.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a genuine pleasure. The golden crust opens up to a soft filling. The fresh spinach brings a bright, slightly earthy flavor, while the cheese provides a savory, savory creaminess. It's possible to replace the cheese with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

If using raw spinach, wash it well, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a bit of hot water over a medium flame. Once wilted, drain in a strainer for about 15 mins, then press out any extra water and put aside.

When working with previously frozen spinach, carefully remove extra water.

Warm the cooking oil in a pan over a medium heat and fry the onion and minced garlic until tender, about a few minutes. Remove from the heat.

Put the cooked spinach, fried onion and garlic, grated cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a container and season with seasoning. Mix thoroughly until blended. If the mixture seems too loose, add some extra breadcrumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a nut but smaller than an large egg, and set them on a tray topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a depth of about 1cm. Brown the croquettes a few at a time for two to three minutes on both sides, turning so they are crispy all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these croquettes are not only flavorful but also a wonderfully healthy bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and fill with ample water. Boil over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the lentils covered if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients completely and set aside in a container.

Preheat half of the