Delight in These Tasty Triple Greek Fried Patty Creations

Leek Croquettes

Small fried patties, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic cuisine. These wonderful leek patties deliver a flavorful fusion of rich minced beef with the gentle, sweetly mild flavour of leeks, and they are truly irresistible.

Yields 12

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

Clean the leeks carefully and remove the root ends and the bulk of the green tops. Slice in half along the length then into half-inch slices. Transfer in a deep frying pan and cover with cold water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and spice and flavor well with seasoning. Combine completely using your hands then mold a several tablespoonfuls into a croquette, pressing a little. Put on a plate and continue for the rest of the ingredients.

Heat cooking oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is hot, fry the fritters in small groups until crispy on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the ready patties to a plate covered with kitchen paper and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a real treat. The crispy exterior reveals a soft filling. The leafy spinach brings a fresh, moderately natural note, while the cheese gives a rich, savory richness. You can substitute the cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, rinse it well, discarding any stalks, and coarsely chop it into big pieces. Put in a deep pan with a small amount liquid over a moderate heat. Once softened, drain in a strainer for about 15 mins, then remove any excess liquid and set aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until tender, about four minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine completely until combined. If the dough looks too loose, incorporate some additional crumbs.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut but smaller than an large egg, and place them on a plate topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a depth of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes each side, turning so they are golden completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a extremely nutritious bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pot and cover with enough fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to keep the legumes submerged if needed.

Mix in the bulgur wheat and keep cooking until tender. Drain the lentils and burghul well and reserve in a bowl.

Warm 50% of the