Savor These Tasty Three Greek Fried Patty Recipes

Leek Patties

Bite-sized fried patties, often called keftedes, are a beloved signature dish in Jewish culinary traditions. These wonderful leek patties offer a tasty combination of hearty ground beef with the delicate, sweetly mild essence of leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks properly and trim off the roots and the majority of the dark green parts. Slice lengthwise longways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with seasoning. Combine well using your palms then form a few scoops into a ball, flattening a bit. Set on a platter and continue for the balance of the ingredients.

Warm oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, brown the fritters in small batches until crispy on both sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Remove the cooked fritters to a tray covered with paper towel and permit to cool.

Offer with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a true delight. The golden crust gives way to a smooth filling. The leafy spinach adds a bright, somewhat natural note, while the grated cheese provides a deep, flavorful smoothness. You can substitute the cheesy element with steamed, pureed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

For raw spinach, wash it carefully, removing any stalks, and cut into it into large chunks. Transfer in a big pot with a bit of hot water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then remove any remaining moisture and put aside.

For defrosted spinach, completely press out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic until tender, about a few minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until incorporated. If the mixture appears too wet, mix in some additional breadcrumbs.

Using your hands, mold the mixture into oval croquettes a bit bigger than a nut but more compact than an egg, and set them on a tray covered with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, warm olive oil to a level of about half an inch. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are golden everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully healthy snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and fill with plenty of water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding additional water to maintain the lentils submerged if necessary.

Add the bulgur wheat and continue cooking until tender. Drain the mixture completely and reserve in a mixing bowl.

Warm half of the