Savor These Delectable 3 Hellenic Fried Patty Dishes

Keftedes me Prassa

Petite crispy patties, commonly called keftedes, represent a cherished delicacy in Sephardic cuisine. These particular leek croquettes present a delicious blend of rich beef with the gentle, slightly sweet essence of leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks well and remove the root ends and the majority of the green tops. Slice into halves lengthways then into 1.5cm slices. Place in a deep pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and season generously with pepper and salt. Combine well using your fingers then shape a couple of scoops into a patty, pressing a little. Set on a platter and proceed for the balance of the ingredients.

Warm cooking oil in a frying pan to a level of about 2cm over a medium heat. When the oil is sizzling, brown the patties in batches until golden on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a tray topped with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a real pleasure. The crispy exterior gives way to a soft interior. The spinach brings a vibrant, somewhat natural taste, while the grated cheese provides a deep, umami creaminess. You can substitute the cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

For leafy greens, rinse it thoroughly, removing any tough stems, and cut into it into large chunks. Place in a deep pan with a bit of water over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then remove any remaining moisture and set aside.

For defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a pan over a medium flame and cook the onion and garlic until tender, about four minutes. Turn off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until incorporated. If the mixture looks too loose, mix in some additional crumbs.

With your fingers, form the dough into oval shapes slightly larger than a walnut but more compact than an egg, and put them on a plate topped with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes each side, flipping so they are crispy all over, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only delicious but also a extremely nutritious bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Put the lentils in a saucepan and fill with plenty of cold water. Boil over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the lentils covered if necessary.

Stir in the burghul and proceed cooking until softened. Drain the ingredients completely and put aside in a mixing bowl.

Heat 50% of the