🔗 Share this article Delight in These 3 Hellenic Fried Patty Recipes Leek Patties Bite-sized fried patties, typically referred to as keftedes, stand as a treasured speciality in Jewish culinary traditions. These wonderful leek fritters deliver a tasty fusion of hearty minced beef with the delicate, mildly sweet flavour of fresh leeks, rendering them truly irresistible. Makes 12 4 leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp fresh parsley, minced ½ tsp paprika Extra virgin olive oil, for frying Lemon slices, to garnish Thoroughly wash the green leeks well and remove the roots and most of the green stalk. Chop into halves lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with water, then simmer over a medium heat for about 20 minutes or until cooked through. Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season well with pepper and salt. Stir thoroughly using your palms then shape a couple of tablespoonfuls into a ball, shaping a bit. Set on a platter and continue for the remaining of the mixture. Warm olive oil in a pan to a level of about ¾ inch over a medium flame. When the oil is ready, brown the croquettes in batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the ready patties to a plate covered with kitchen paper and allow to cool. Present with lemon slices. Spinach Croquettes These amazing spinach with cheese croquettes are a real pleasure. The golden crust reveals a creamy center. The spinach brings a fresh, somewhat earthy note, while the dairy offers a rich, savory creaminess. It's possible to replace the cheesy element with boiled, crushed spuds if you like. Produces 16–18 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the cooler) 3 tbsp olive oil 1 onion, diced small 2 garlic pieces, crushed 100g kefalotyri, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), with more if needed 3 fresh eggs Olive oil for deep-frying (or alternatively neutral oil) Lemon slices, to garnish If using fresh spinach, wash it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a medium flame. Once softened, strain in a sieve for about 15 minutes, then remove any extra water and reserve. When working with previously frozen spinach, carefully squeeze out excess liquid. Warm the oil in a pan over a medium flame and fry the onion and minced garlic until tender, about four minutes. Turn off the heat. Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Combine completely until combined. If the dough appears too wet, incorporate some additional breadcrumbs. By hand, form the mixture into oval croquettes a bit bigger than a walnut but more compact than an chicken egg, and put them on a tray covered with parchment paper. Seal and chill for at least 1 hour. In a wide pan over moderate heat, heat olive oil to a level of about 1cm. Fry the fritters a few at a time for two to three minutes per side, turning so they are golden brown everywhere, then transfer on absorbent paper. Serve with lemon wedges. Lentil Patties Featuring a crunchy outside and moist center, these patties are not only tasty but also a highly nutritious snack or meal. Makes 12 45g brown lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml oil (0.5 cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, chopped 1 large egg Pepper and salt, to taste Greek yoghurt and fresh lemon, to serve Put the dry lentils in a pan and fill with ample cold water. Cook over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to ensure the legumes immersed if necessary. Mix in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients well and put aside in a bowl. Heat 50% of the