Savor These Delectable Triple Greek Fried Patty Creations

Keftedes me Prassa

Petite crispy fritters, typically called keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek fritters present a tasty fusion of savory ground beef with the subtle, slightly sweet essence of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks carefully and remove the roots and the majority of the green tops. Slice lengthwise along the length then into 1.5cm pieces. Place in a deep pan and cover with water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season generously with pepper and salt. Mix thoroughly using your palms then mold a several scoops into a croquette, flattening a bit. Place on a platter and continue for the balance of the preparation.

Heat cooking oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is ready, brown the patties in small groups until golden on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Take out the cooked croquettes to a tray lined with paper towel and allow to cool.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a real treat. The crispy crust gives way to a soft center. The leafy spinach adds a vibrant, moderately earthy flavor, while the dairy gives a rich, savory creaminess. It's possible to replace the cheesy element with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to accompany

When using leafy greens, clean it carefully, removing any hard stems, and cut into it into sizable portions. Place in a large saucepan with a bit of liquid over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

For thawed frozen spinach, thoroughly squeeze out extra water.

Heat the olive oil in a frying pan over a medium flame and saute the diced onion and garlic until translucent, about 4 minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and eggs in a large bowl and season with pepper and salt. Stir well until combined. If the dough looks too loose, mix in some extra breadcrumbs.

With your fingers, shape the preparation into oval shapes a bit bigger than a nut but smaller than an chicken egg, and put them on a plate topped with parchment paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, preheat oil to a depth of about 1cm. Brown the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden completely, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

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

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and submerge with enough cold water. Boil over a medium heat for about twenty minutes or until almost cooked, including more water to maintain the legumes immersed if required.

Add the bulgur wheat and continue cooking until softened. Drain the ingredients thoroughly and set aside in a bowl.

Preheat a portion of the