Delight in These Tasty Three Greek Fried Patty Recipes

Leek Patties

Small crispy croquettes, often called keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These leek croquettes offer a flavorful fusion of rich minced beef with the subtle, mildly sweet essence of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and trim off the root ends and the bulk of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Put in a deep pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Mix thoroughly using your hands then shape a couple of scoops into a patty, pressing a little. Put on a platter and continue for the rest of the mixture.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, brown the patties in small batches until crispy on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked fritters to a plate covered with kitchen paper and let to drain.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese patties are a real treat. The golden crust gives way to a smooth interior. The leafy spinach adds a bright, slightly green flavor, while the dairy gives a deep, umami richness. It's possible to replace the cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, wash it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of water over a moderate heat. Once softened, remove in a strainer for about a quarter hour, then press out any excess liquid and put aside.

For previously frozen spinach, carefully squeeze out extra water.

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

Put the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with pepper and salt. Stir well until blended. If the dough seems too wet, add some extra breading.

Using your hands, form the dough into elongated patties a bit bigger than a walnut shell but more compact than an egg, and put them on a tray lined with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1 centimeter. Brown the fritters a small batch for two to three minutes per side, flipping so they are golden brown completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only delicious but also a highly healthy snack or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, adding extra liquid to keep the legumes submerged if necessary.

Mix in the burghul and keep cooking until tender. Strain the ingredients thoroughly and set aside in a bowl.

Warm a portion of the