Delight in These Tasty 3 Greek Fried Patty Creations

Leek Croquettes

Petite pan-fried fritters, often known as keftedes, stand as a beloved signature dish in Jewish cooking. These particular leek patties present a tasty blend of rich ground beef with the delicate, slightly sweet essence of fresh leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and cut away the base and the majority of the green stalk. Chop in half longways then into 1.5-centimeter pieces. Put in a deep pan and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and paprika and season generously with pepper and salt. Stir thoroughly using your fingers then shape a several scoops into a ball, flattening a slightly. Set on a plate and repeat for the balance of the mixture.

Preheat oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is sizzling, fry the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the cooked fritters to a dish lined with paper towel and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real delight. The crunchy outside gives way to a soft filling. The fresh spinach imparts a bright, somewhat natural flavor, while the dairy offers a rich, umami smoothness. You can substitute the cheesy element with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

For leafy greens, clean it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a bit of water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, completely press out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and fry the chopped onion and garlic cloves until translucent, about four minutes. Take off the flame.

Put the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Stir well until blended. If the preparation looks too loose, incorporate some additional breading.

Using your hands, mold the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a amount of about 1cm. Cook the patties a handful for a couple of minutes per side, turning so they are crispy all over, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a pan and submerge with enough water. Simmer over a medium heat for about 20 mins or until partially softened, including more water to keep the lentils submerged if required.

Add the cracked wheat and keep cooking until tender. Drain the mixture completely and reserve in a container.

Warm a portion of the