🔗 Share this article Savor These Tasty Three Greek Fried Patty Dishes Leek Patties Petite crispy patties, often referred to as keftedes, stand as a beloved speciality in Sephardic cooking. These particular leek croquettes deliver a delicious combination of savory beef with the subtle, sweetly mild taste of tender leeks, rendering them utterly crave-worthy. Yields 12 4 leeks 250g minced beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp dill, diced 1 tbsp flat-leaf parsley, diced ½ tsp mild paprika Olive oil, for frying Lemon wedges, to accompany Thoroughly wash the leeks well and trim off the base and the majority of the green stalk. Chop into halves lengthways then into 1.5-centimeter pieces. Put in a large skillet and submerge with water, then heat over a moderate heat for about 20 minutes or until cooked through. Strain the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and sweet paprika and spice liberally with seasoning. Combine thoroughly using your hands then form a couple of tablespoonfuls into a croquette, flattening a slightly. Place on a tray and proceed for the rest of the ingredients. Warm olive oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is hot, fry the patties in small batches until golden on each side. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the ready patties to a plate covered with paper towel and let to rest. Serve with fresh lemon. Spinach Croquettes These amazing spinach and cheese fritters are a true delight. The crunchy crust gives way to a creamy filling. The leafy spinach adds a bright, somewhat natural flavor, while the dairy offers a rich, savory smoothness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you prefer. Yields 16–18 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the cooler) 3 tbsp oil 1 large onion, finely diced 2 garlic cloves, finely chopped 100g salty cheese, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), additional if required 3 fresh eggs Oil for frying (or use neutral oil) Fresh lemon, to garnish If using raw spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of water over a medium flame. Once wilted, remove in a sieve for about 15 mins, then squeeze out any extra water and set aside. When working with previously frozen spinach, thoroughly press out extra water. Warm the olive oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until softened, about 4 minutes. Take off the heat. Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until incorporated. If the mixture looks too wet, add some extra breadcrumbs. By hand, shape the mixture into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with baking paper. Seal and refrigerate for at least 1 hour. In a big skillet over moderate heat, warm oil to a depth of about 1cm. Fry the fritters a few at a time for 2–3 minutes each side, flipping so they are golden brown everywhere, then place on kitchen roll. Serve with lemon wedges. Lentil Patties Featuring a crispy exterior and tender interior, these croquettes are not only tasty but also a highly wholesome bite or dish. Makes 12 45g dried brown lentils (0.25 cup) 90g burghul (½ cup) 125ml oil (½ cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, diced 1 fresh egg Salt and pepper, to preference Greek yoghurt and lemon wedges, to serve Put the brown lentils in a pan and submerge with plenty of water. Cook over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to ensure the pulses submerged if necessary. Stir in the burghul and keep cooking until tender. Strain the mixture well and reserve in a bowl. Warm 50% of the