Savor These Tasty Three Hellenic Fried Patty Dishes

Leek Croquettes

Petite fried fritters, often known as keftedes, are a treasured signature dish in Sephardic cooking. These wonderful leek patties offer a tasty fusion of savory beef with the subtle, sweetly mild flavour of leeks, rendering them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks properly and remove the base and the majority of the green stalk. Chop lengthwise along the length then into 1.5-centimeter slices. Put in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and season liberally with pepper and salt. Mix completely using your palms then form a several spoonfuls into a ball, flattening a bit. Put on a tray and proceed for the rest of the ingredients.

Preheat oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is sizzling, cook the patties in batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Transfer the ready croquettes to a plate topped with kitchen paper and permit to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real pleasure. The crunchy exterior gives way to a smooth center. The leafy spinach brings a bright, moderately green flavor, while the grated cheese gives a deep, umami smoothness. It's possible to replace the cheesy element with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

For raw spinach, rinse it carefully, removing any hard stems, and roughly chop it into large chunks. Place in a big pot with a small amount liquid over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until translucent, about a few minutes. Take off the heat.

Put the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with seasoning. Stir completely until combined. If the dough appears too wet, incorporate some more breading.

With your fingers, shape the preparation into oval shapes somewhat larger than a nut but less bulky than an large egg, and put them on a plate covered with wax paper. Cover and chill for at least one hour.

In a big skillet over medium heat, heat cooking oil to a level of about half an inch. Cook the croquettes a small batch for two to three minutes per side, rotating so they are golden completely, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Place the lentils in a pan and fill with enough water. Simmer over a medium heat for about 20 mins or until almost cooked, adding extra liquid to maintain the legumes submerged if required.

Mix in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul completely and reserve in a bowl.

Heat half of the