Enjoy These Tasty Three Greek Fried Patty Recipes

Leek Patties

Small pan-fried patties, often referred to as keftedes, represent a beloved speciality in Jewish cooking. These particular leek croquettes present a delicious fusion of rich ground beef with the subtle, mildly sweet essence of leeks, and they are absolutely irresistible.

Yields 12

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

Thoroughly wash the fresh leeks well and cut away the root ends and the majority of the green stalk. Chop in half longways then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor well with seasoning. Stir well using your hands then form a couple of spoonfuls into a croquette, shaping a slightly. Set on a plate and continue for the rest of the ingredients.

Preheat olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the ready fritters to a dish covered with absorbent paper and let to rest.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a genuine delight. The golden crust reveals a smooth center. The leafy spinach brings a fresh, somewhat earthy flavor, while the grated cheese gives a deep, flavorful smoothness. Feel free to swap the dairy cheese with steamed, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using raw spinach, wash it carefully, discarding any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of hot water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

For defrosted spinach, carefully squeeze out excess liquid.

Heat the oil in a skillet over a medium flame and saute the chopped onion and garlic cloves until tender, about four minutes. Take off the stove.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and flavor with seasoning. Combine well until incorporated. If the preparation looks too soft, mix in some extra breading.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and place them on a tray topped 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 half an inch. Fry the fritters a small batch for two to three minutes per side, flipping so they are crispy all over, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a highly nutritious appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and cover with plenty of fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, pouring additional water to keep the lentils covered if required.

Mix in the bulgur wheat and continue cooking until softened. Drain the mixture completely and reserve in a bowl.

Heat half of the