Enjoy These Delectable 3 Hellenic Fried Patty Recipes

Leek Croquettes

Petite crispy fritters, often referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These wonderful leek fritters deliver a delicious combination of hearty ground beef with the subtle, mildly sweet taste of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the leeks well and remove the root ends and the majority of the dark green parts. Slice in half lengthways then into half-inch pieces. Place in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Stir thoroughly using your fingers then mold a several spoonfuls into a patty, pressing a little. Place on a plate and repeat for the balance of the mixture.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is ready, fry the croquettes in small batches until golden on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the finished fritters to a tray covered with absorbent paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine pleasure. The crispy crust reveals a smooth interior. The fresh spinach brings a bright, somewhat earthy note, while the cheese offers a savory, savory creaminess. It's possible to replace the cheesy element with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

For leafy greens, rinse it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a big pot with a little hot water over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Heat the oil in a frying pan over a medium heat and fry the chopped onion and garlic until tender, about four minutes. Remove from the flame.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until incorporated. If the mixture appears too wet, mix in some extra breadcrumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and set them on a baking sheet covered with baking paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, heat oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes on both sides, rotating so they are golden brown completely, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a extremely nutritious bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Put the lentils in a saucepan and cover with ample water. Boil over a medium flame for about 20 mins or until partially softened, including more water to keep the lentils covered if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul well and reserve in a mixing bowl.

Heat 50% of the