Delight in These Delectable 3 Greek Fried Patty Recipes

Keftedes me Prassa

Bite-sized fried croquettes, commonly called keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes offer a delicious blend of rich ground beef with the gentle, slightly sweet essence of fresh leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks well and remove the root ends and most of the dark green parts. Slice into halves along the length then into 1.5cm slices. Transfer in a large skillet and submerge with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice liberally with seasoning. Mix well using your hands then form a couple of tablespoonfuls into a ball, flattening a little. Place on a plate and proceed for the rest of the ingredients.

Preheat olive oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is sizzling, brown the croquettes in batches until crispy on all sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the finished fritters to a dish lined with absorbent paper and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a true pleasure. The crispy outside reveals a creamy center. The fresh spinach adds a fresh, slightly natural note, while the dairy offers a savory, flavorful richness. It's possible to replace the cheesy element with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into large chunks. Put in a deep pan with a little hot water over a moderate heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

For defrosted spinach, carefully squeeze out extra water.

Heat the olive oil in a pan over a moderate heat and saute the onion and garlic cloves until translucent, about a few minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine well until blended. If the dough seems too soft, mix in some additional crumbs.

With your fingers, form the mixture into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and put them on a plate covered with baking paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a amount of about half an inch. Fry the patties a few at a time for two to three minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a highly nutritious snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to serve

Put the brown lentils in a pan and submerge with ample water. Boil over a medium flame for about 20 mins or until almost cooked, pouring additional water to maintain the pulses immersed if necessary.

Add the burghul and proceed cooking until softened. Drain the lentils and burghul thoroughly and set aside in a container.

Heat half of the