Savor These Tasty Three Greek Fried Patty Creations

Keftedes me Prassa

Bite-sized pan-fried fritters, typically called keftedes, represent a beloved delicacy in Jewish cooking. These particular leek croquettes deliver a delicious fusion of hearty minced beef with the delicate, mildly sweet essence of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the leeks properly and remove the root ends and the majority of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a deep pan and cover with water, then simmer over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and paprika and spice liberally with salt and pepper. Stir completely using your fingers then form a couple of scoops into a croquette, shaping a little. Put on a tray and repeat for the rest of the mixture.

Warm oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is hot, cook the patties in small batches until golden on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Transfer the cooked croquettes to a dish lined with kitchen paper and allow to rest.

Present with lemon slices.

Spinach Patties

These spinach and cheese fritters are a true pleasure. The golden exterior gives way to a soft center. The spinach brings a vibrant, moderately earthy taste, while the dairy gives a rich, flavorful smoothness. You can substitute the dairy cheese with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to accompany

When using raw spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then remove any excess liquid and put aside.

When working with previously frozen spinach, thoroughly remove extra water.

Warm the oil in a skillet over a medium heat and fry the onion and garlic cloves until tender, about four minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir well until incorporated. If the mixture appears too soft, add some extra crumbs.

By hand, mold the mixture into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a tray covered with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a amount of about 1 centimeter. Brown the fritters a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully nutritious snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, adding more water to ensure the pulses submerged if required.

Stir in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a container.

Heat half of the