Delight in These Delectable Three Hellenic Fried Patty Creations

Leek Croquettes

Petite fried croquettes, commonly known as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These particular leek croquettes deliver a delicious combination of savory ground beef with the delicate, slightly sweet flavour of fresh leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and cut away the roots and the bulk of the green stalk. Chop into halves along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Combine thoroughly using your hands then mold a several scoops into a ball, shaping a slightly. Put on a platter and repeat for the rest of the preparation.

Warm cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the croquettes in batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the ready patties to a dish topped with kitchen paper and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true delight. The golden crust reveals a smooth interior. The leafy spinach adds a fresh, moderately earthy taste, while the dairy provides a deep, savory creaminess. It's possible to replace the cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

For raw spinach, rinse it thoroughly, removing any stalks, and cut into it into large chunks. Place in a big pot with a small amount liquid over a medium heat. Once cooked, strain in a colander for about 15 mins, then press out any remaining moisture and set aside.

If using defrosted spinach, thoroughly remove excess liquid.

Preheat the oil in a pan over a moderate heat and cook the diced onion and garlic until tender, about four minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Stir completely until blended. If the mixture seems too wet, add some additional breadcrumbs.

Using your hands, shape the mixture into oval shapes slightly larger than a nut but smaller than an egg, and put them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a amount of about 1cm. Cook the fritters a few at a time for two to three minutes per side, flipping so they are golden completely, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only tasty but also a extremely wholesome bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a pan and cover with plenty of fresh water. Boil over a medium flame for about 20 mins or until nearly done, including extra liquid to maintain the lentils covered if required.

Mix in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul well and reserve in a bowl.

Heat 50% of the