Savor These Tasty Triple Hellenic Fried Patty Dishes

Leek Patties

Petite crispy patties, commonly known as keftedes, are a beloved speciality in Sephardic cuisine. These leek croquettes present a tasty blend of hearty minced beef with the delicate, sweetly mild taste of fresh leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks properly and remove the base and most of the green tops. Slice into halves lengthways then into half-inch pieces. Put in a deep pan and cover with water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the softened leeks and place in a large mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season generously with pepper and salt. Combine well using your fingers then mold a few spoonfuls into a ball, pressing a bit. Place on a plate and proceed for the rest of the preparation.

Warm oil in a pan to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in small batches until crispy on each side. (Do not fill the frying pan as this reduces the temperature of the oil.) Transfer the finished croquettes to a tray covered with kitchen paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a true pleasure. The crunchy exterior reveals a creamy filling. The leafy spinach brings a fresh, somewhat green note, while the grated cheese offers a deep, savory smoothness. You can substitute the cheesy element with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to serve

When using leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, carefully remove excess liquid.

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

Combine the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and season with seasoning. Mix completely until blended. If the dough looks too soft, incorporate some additional breading.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and set them on a tray lined with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, heat cooking oil to a level of about half an inch. Fry the croquettes a few at a time for 2–3 minutes per side, turning so they are crispy everywhere, then transfer on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Add the dry lentils in a pan and submerge with ample fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, pouring additional water to ensure the legumes covered if required.

Mix in the bulgur wheat and keep cooking until tender. Drain the ingredients well and set aside in a bowl.

Heat a portion of the