Enjoy These Three Greek Fried Patty Dishes

Leek Patties

Petite crispy patties, commonly called keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek croquettes offer a flavorful blend of savory beef with the delicate, mildly sweet flavour of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks carefully and trim off the base and the bulk of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, dill, chopped parsley and spice and spice well with pepper and salt. Mix completely using your palms then mold a couple of scoops into a patty, flattening a slightly. Place on a tray and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2cm over a medium flame. When the oil is hot, fry the patties in small batches until golden brown on each side. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the finished patties to a plate lined with paper towel and permit to cool.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach patties are a real treat. The golden crust opens up to a soft interior. The spinach adds a vibrant, moderately earthy note, while the grated cheese gives a deep, flavorful smoothness. It's possible to replace the cheese with steamed, mashed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For fresh spinach, rinse it thoroughly, removing any stalks, and roughly chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a colander for about 15 minutes, then remove any remaining moisture and put aside.

For previously frozen spinach, completely squeeze out unwanted moisture.

Heat the olive oil in a skillet over a medium flame and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Put the prepared spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine well until blended. If the dough appears too wet, mix in some extra breading.

Using your hands, form the dough into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and set them on a baking sheet lined with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium flame, warm oil to a depth of about 1 centimeter. Brown the patties a handful for 2–3 minutes each side, flipping so they are golden brown all over, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these patties are not only tasty but also a extremely healthy appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pan and fill with enough fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to ensure the lentils covered if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the mixture completely and set aside in a container.

Warm 50% of the