Delight in These Tasty Three Hellenic Fried Patty Recipes

Keftedes me Prassa

Bite-sized pan-fried fritters, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish cooking. These wonderful leek patties present a delicious fusion of savory ground beef with the subtle, mildly sweet flavour of tender leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the green leeks properly and remove the roots and the bulk of the green stalk. Chop in half lengthways then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, parsley and spice and season liberally with seasoning. Combine completely using your palms then form a couple of spoonfuls into a croquette, pressing a slightly. Place on a tray and repeat for the rest of the ingredients.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, brown the fritters in small groups until crispy on each side. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Transfer the cooked croquettes to a tray topped with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a genuine delight. The crunchy outside opens up to a smooth center. The leafy spinach adds a vibrant, slightly earthy note, while the grated cheese gives a rich, flavorful richness. You can substitute the dairy cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using raw spinach, rinse it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

For previously frozen spinach, completely press out unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the chopped onion and minced garlic until translucent, about four minutes. Take off the stove.

Combine the prepared spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the preparation looks too soft, add some additional crumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a nut but less bulky than an large egg, and put them on a plate lined with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, warm olive oil to a depth of about half an inch. Brown the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully nutritious bite or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with enough cold water. Simmer over a moderate heat for about 20 mins or until partially softened, including more water to keep the pulses immersed if necessary.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the mixture completely and set aside in a bowl.

Warm a portion of the