Delight in These Tasty Triple Greek Fried Patty Recipes

Keftedes me Prassa

Bite-sized fried croquettes, typically known as keftedes, are a beloved speciality in Jewish cuisine. These leek fritters deliver a delicious fusion of savory ground beef with the subtle, sweetly mild taste of leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the leeks well and cut away the root ends and most of the green stalk. Cut lengthwise longways then into 1.5cm rounds. Transfer in a large skillet and submerge with water, then simmer over a medium heat for about 20 mins or until softened.

Drain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and season generously with pepper and salt. Combine completely using your palms then shape a couple of spoonfuls into a patty, flattening a slightly. Set on a platter and continue for the rest of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the fritters in batches until golden on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the finished patties to a dish topped with absorbent paper and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a real delight. The golden outside opens up to a soft interior. The fresh spinach imparts a fresh, moderately green note, while the dairy gives a deep, flavorful richness. Feel free to swap the dairy cheese with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it carefully, removing any stalks, and cut into it into large chunks. Place in a big pot with a small amount water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

When working with previously frozen spinach, completely squeeze out extra water.

Preheat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic until tender, about 4 minutes. Take off the stove.

Place the wilted spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Combine completely until combined. If the preparation looks too loose, incorporate some extra breading.

By hand, mold the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and set them on a plate lined with baking paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, preheat olive oil to a depth of about half an inch. Fry the fritters a small batch for 2–3 minutes per side, turning so they are crispy all over, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a extremely healthy snack or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and fill with ample fresh water. Cook over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to maintain the legumes immersed if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the mixture completely and reserve in a container.

Preheat 50% of the