🔗 Share this article Savor These Delectable Three Hellenic Fried Patty Recipes Leek Patties Small fried fritters, typically called keftedes, represent a beloved signature dish in Sephardic cuisine. These leek croquettes deliver a flavorful combination of rich beef with the gentle, slightly sweet essence of leeks, and they are truly addictive. Yields 12 4 leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp paprika Olive oil, for pan-frying Lemon slices, to garnish Wash the fresh leeks carefully and remove the base and most of the green tops. Cut in half longways then into 1.5cm rounds. Place in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 mins or until cooked through. Drain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and spice liberally with salt and pepper. Stir completely using your palms then mold a few scoops into a patty, shaping a slightly. Set on a plate and continue for the remaining of the mixture. Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is ready, fry the patties in small groups until crispy on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the ready patties to a tray covered with kitchen paper and permit to cool. Offer with lemon slices. Spinach Croquettes These cheesy spinach patties are a genuine treat. The crunchy outside reveals a soft filling. The spinach brings a vibrant, slightly natural taste, while the grated cheese provides a rich, umami smoothness. It's possible to replace the cheesy element with cooked, mashed potatoes if you prefer. Yields 16–18 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator) 3 tbsp olive oil 1 large onion, diced small 2 garlic cloves, minced 100g salty cheese, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), plus extra if required 3 large eggs Olive oil for pan-frying (or alternatively neutral oil) Lemon wedges, to garnish If using fresh spinach, wash it well, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of water over a medium flame. Once softened, drain in a sieve for about a quarter hour, then press out any extra water and reserve. For previously frozen spinach, carefully remove excess liquid. Warm the oil in a pan over a moderate heat and cook the diced onion and garlic until translucent, about 4 minutes. Take off the heat. Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a container and flavor with seasoning. Mix thoroughly until combined. If the dough appears too soft, mix in some more breading. Using your hands, form the mixture into oval shapes a bit bigger than a nut but more compact than an chicken egg, and place them on a plate covered with parchment paper. Wrap and chill for at least 1 hour. In a big skillet over medium flame, warm cooking oil to a level of about half an inch. Fry the croquettes a few at a time for a couple of minutes each side, rotating so they are crispy completely, then transfer on kitchen roll. Offer with fresh lemon. Lentil Croquettes With their crunchy outside and tender interior, these fritters are not only flavorful but also a highly wholesome bite or dish. Produces 12 45g dry lentils (0.25 cup) 90g burghul (½ cup) 125ml extra virgin oil (½ cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, diced 1 large egg Seasoning, to preference Yogurt and lemon slices, to accompany Put the dry lentils in a saucepan and fill with enough cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, including extra liquid to keep the legumes covered if necessary. Add the burghul and continue cooking until fully cooked. Drain the ingredients completely and set aside in a container. Preheat 50% of the