Enjoy These Three Hellenic Fried Patty Recipes

Leek Croquettes

Small pan-fried croquettes, typically referred to as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These leek croquettes offer a flavorful combination of savory beef with the gentle, sweetly mild flavour of leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks properly and remove the root ends and the majority of the green stalk. Slice in half lengthways then into 1.5cm slices. Put in a deep pan and cover with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season generously with seasoning. Combine completely using your hands then form a several spoonfuls into a ball, flattening a little. Set on a plate and proceed for the remaining of the mixture.

Preheat olive oil in a frying pan to a level of about 2cm over a medium flame. When the oil is hot, brown the fritters in small batches until crispy on both sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the cooked fritters to a dish covered with kitchen paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a genuine delight. The crispy outside gives way to a smooth filling. The fresh spinach brings a fresh, moderately green taste, while the dairy gives a rich, flavorful richness. Feel free to swap the cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Place in a big pot with a little hot water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then remove any excess liquid and put aside.

If using defrosted spinach, carefully remove unwanted moisture.

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

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until combined. If the mixture looks too wet, add some more breadcrumbs.

By hand, shape the mixture into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and put them on a plate lined with parchment paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a amount of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, turning so they are crispy completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these patties are not only tasty but also a extremely wholesome snack or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and fill with ample fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, including extra liquid to maintain the lentils submerged if necessary.

Mix in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat 50% of the