Savor These Delectable 3 Hellenic Fried Patty Recipes

Leek Patties

Small pan-fried croquettes, typically known as keftedes, are a treasured speciality in Sephardic cuisine. These leek fritters present a flavorful combination of rich beef with the gentle, slightly sweet essence of fresh leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and cut away the base and most of the green tops. Cut in half along the length then into half-inch pieces. Transfer in a large skillet and submerge with cold water, then cook over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season liberally with seasoning. Stir thoroughly using your palms then form a several scoops into a patty, pressing a bit. Place on a platter and repeat for the balance of the mixture.

Warm olive oil in a skillet to a amount of about 2cm over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden on each side. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Take out the finished croquettes to a dish topped with paper towel and let to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a real pleasure. The golden outside reveals a soft interior. The leafy spinach brings a bright, moderately green note, while the dairy offers a savory, umami richness. It's possible to replace the dairy cheese with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

For fresh spinach, wash it well, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a little hot water over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

For defrosted spinach, completely remove extra water.

Heat the olive oil in a pan over a moderate heat and fry the onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a container and season with salt and pepper. Combine well until combined. If the mixture looks too loose, add some additional breading.

Using your hands, form the mixture into oval shapes slightly larger than a walnut but smaller than an chicken egg, and put them on a plate topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a level of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, rotating so they are golden all over, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only flavorful but also a extremely wholesome snack or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pot and cover with ample fresh water. Boil over a medium heat for about twenty minutes or until partially softened, pouring more water to keep the pulses covered if required.

Mix in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul completely and put aside in a mixing bowl.

Preheat 50% of the