Enjoy These Delectable Triple Greek Fried Patty Dishes

Leek Patties

Bite-sized fried fritters, commonly referred to as keftedes, stand as a beloved signature dish in Sephardic cooking. These wonderful leek patties offer a flavorful combination of savory minced beef with the gentle, slightly sweet flavour of tender leeks, making them truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and cut away the base and the majority of the green stalk. Cut into halves lengthways then into half-inch pieces. Place in a large skillet and submerge with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and flavor well with seasoning. Mix thoroughly using your fingers then shape a couple of spoonfuls into a patty, shaping a bit. Put on a plate and continue for the balance of the mixture.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is hot, fry the fritters in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Take out the finished patties to a dish lined with kitchen paper and permit to cool.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese fritters are a genuine treat. The crunchy exterior gives way to a soft center. The fresh spinach brings a fresh, moderately green taste, while the grated cheese provides a rich, savory smoothness. You can substitute the dairy cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

If using raw spinach, rinse it well, removing any tough stems, and cut into it into large chunks. Place in a big pot with a bit of water over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

If using defrosted spinach, thoroughly press out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until tender, about four minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Mix thoroughly until combined. If the dough seems too soft, mix in some additional breading.

With your fingers, shape the mixture into oval croquettes somewhat larger than a nut but more compact than an large egg, and put them on a baking sheet covered with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, turning so they are golden completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a highly wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to serve

Put the brown lentils in a pot and submerge with enough fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the pulses submerged if required.

Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul thoroughly and reserve in a container.

Warm a portion of the