Delight in These Tasty 3 Greek Fried Patty Dishes

Keftedes me Prassa

Petite crispy fritters, typically known as keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes deliver a tasty fusion of hearty beef with the gentle, slightly sweet essence of tender leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks properly and trim off the base and the bulk of the green tops. Slice lengthwise along the length then into 1.5cm slices. Put in a deep pan and cover with cold water, then simmer over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice well with salt and pepper. Mix completely using your palms then form a several scoops into a patty, flattening a slightly. Set on a platter and proceed for the rest of the preparation.

Heat cooking oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is hot, cook the fritters in small batches until golden on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the finished fritters to a tray lined with kitchen paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a real treat. The crispy outside opens up to a smooth center. The fresh spinach brings a bright, moderately green flavor, while the grated cheese gives a rich, flavorful creaminess. You can substitute the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Put in a big pot with a bit of hot water over a medium flame. Once softened, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, thoroughly press out extra water.

Warm the oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a container and flavor with seasoning. Combine thoroughly until incorporated. If the preparation looks too soft, add some additional breading.

With your fingers, mold the dough into oval shapes slightly larger than a nut but more compact than an chicken egg, and put them on a tray topped with parchment paper. Cover and chill for at least one hour.

In a wide pan over medium flame, warm oil to a amount of about half an inch. Fry the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden everywhere, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a highly healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Put the brown lentils in a saucepan and submerge with ample fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, including additional water to ensure the pulses immersed if required.

Add the bulgur wheat and keep cooking until softened. Drain the mixture thoroughly and set aside in a bowl.

Warm 50% of the