Enjoy These Delectable Three Hellenic Fried Patty Dishes

Keftedes me Prassa

Petite pan-fried patties, commonly called keftedes, are a beloved signature dish in Jewish cuisine. These leek croquettes present a flavorful blend of savory minced beef with the gentle, sweetly mild taste of leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks properly and remove the base and the majority of the dark green parts. Chop in half lengthways then into 1.5cm slices. Put in a deep frying pan and fill with cold water, then heat over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor liberally with salt and pepper. Combine completely using your hands then mold a several scoops into a patty, shaping a little. Place on a tray and repeat for the remaining of the ingredients.

Warm olive oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is ready, brown the patties in small groups until golden brown on each side. (Do not fill the skillet as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a plate covered with kitchen paper and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a true treat. The golden outside reveals a soft center. The leafy spinach adds a fresh, somewhat natural taste, while the cheese offers a savory, umami smoothness. It's possible to replace the cheesy element with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

When using leafy greens, rinse it well, getting rid of any hard stems, and cut into it into big pieces. Put in a large saucepan with a bit of hot water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then press out any extra water and reserve.

For thawed frozen spinach, completely remove unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and saute the diced onion and minced garlic until softened, about a few minutes. Remove from the heat.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix well until combined. If the mixture seems too wet, add some additional breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and put them on a plate topped with parchment paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1cm. Fry the fritters a few at a time for 2–3 minutes each side, rotating so they are crispy everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a extremely healthy appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pan and submerge with enough water. Simmer over a moderate heat for about 20 mins or until nearly done, adding additional water to maintain the pulses submerged if needed.

Add the burghul and proceed cooking until fully cooked. Strain the lentils and burghul well and set aside in a container.

Heat 50% of the