🔗 Share this article Delight in These Triple Hellenic Fried Patty Dishes Leek Croquettes Small pan-fried fritters, typically known as keftedes, are a cherished delicacy in Jewish culinary traditions. These leek croquettes present a delicious blend of rich ground beef with the gentle, sweetly mild taste of tender leeks, rendering them utterly crave-worthy. Produces 12 4 leeks 250g minced beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Olive oil, for frying Fresh lemon wedges, to garnish Clean the green leeks well and cut away the base and the bulk of the green stalk. Chop into halves along the length then into half-inch pieces. Place in a deep frying pan and fill with water, then cook over a medium heat for about 20 mins or until softened. Strain the leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Combine thoroughly using your fingers then mold a few tablespoonfuls into a croquette, pressing a little. Place on a plate and repeat for the remaining of the preparation. Warm cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is ready, cook the fritters in small batches until crispy on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the ready croquettes to a tray topped with paper towel and let to rest. Offer with lemon slices. Keftes de Espinacha These amazing cheesy spinach patties are a real pleasure. The crunchy outside gives way to a creamy filling. The spinach brings a fresh, slightly earthy note, while the cheese offers a deep, flavorful richness. Feel free to swap the dairy cheese with cooked, crushed potato if you like. Makes 16–18 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the fridge) 3 tbsp oil 1 yellow onion, minced 2 garlic cloves, finely chopped 100g hard cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (about 1.25 cups), with more if necessary 3 eggs Olive oil for frying (or sunflower oil) Lemon wedges, to accompany If using raw spinach, wash it well, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a little liquid over a medium heat. Once softened, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside. If using defrosted spinach, thoroughly remove unwanted moisture. Preheat the cooking oil in a frying pan over a medium heat and saute the onion and garlic until tender, about a few minutes. Take off the flame. Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a container and spice with pepper and salt. Mix thoroughly until combined. If the preparation seems too soft, add some additional crumbs. With your fingers, shape the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and place them on a plate covered with wax paper. Seal and refrigerate for at least 60 minutes. In a large frying pan over medium flame, warm oil to a level of about half an inch. Brown the croquettes a small batch for a couple of minutes on both sides, rotating so they are golden brown completely, then put on paper towel. Serve with lemon wedges. Lentil Patties With their crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully wholesome bite or dish. Makes 12 45g dry lentils (one-quarter cup) 90g burghul (½ cup) 125ml olive oil (0.5 cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, chopped 1 large egg Pepper and salt, to taste Creamy yogurt and lemon slices, to accompany Put the lentils in a pan and submerge with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, adding extra liquid to maintain the legumes immersed if required. Stir in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul completely and put aside in a container. Preheat 50% of the