🔗 Share this article Savor These Tasty 3 Greek Fried Patty Recipes Leek Patties Petite fried croquettes, commonly referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These leek croquettes present a flavorful blend of hearty minced beef with the delicate, slightly sweet essence of tender leeks, making them absolutely crave-worthy. Produces 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, diced 1 tbsp parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for cooking Lemon slices, to garnish Wash the green leeks carefully and cut away the roots and most of the green tops. Chop lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and fill with fresh water, then heat over a medium flame for about 20 mins or until tender. Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season generously with salt and pepper. Mix thoroughly using your palms then shape a couple of scoops into a patty, flattening a slightly. Set on a platter and repeat for the remaining of the mixture. Warm oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is ready, cook the patties in small batches until crispy on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the cooked fritters to a dish topped with absorbent paper and permit to drain. Offer with fresh lemon. Keftes de Espinacha These delightful spinach with cheese patties are a real delight. The golden exterior gives way to a creamy interior. The fresh spinach adds a fresh, moderately natural taste, while the cheese provides a deep, savory creaminess. Feel free to swap the dairy cheese with boiled, pureed potato if you wish. Makes 16–18 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the cooler) 3 tbsp olive oil 1 large onion, diced small 2 cloves of garlic, finely chopped 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g breadcrumbs (1¼ cups), with more if necessary 3 fresh eggs Olive oil for frying (or sunflower oil) Fresh lemon, to garnish When using leafy greens, clean it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a little water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then remove any excess liquid and put aside. When working with previously frozen spinach, thoroughly press out unwanted moisture. Heat the cooking oil in a pan over a moderate heat and saute the onion and minced garlic until translucent, about four minutes. Remove from the flame. Put the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and beaten eggs in a container and season with seasoning. Combine well until combined. If the preparation seems too wet, mix in some additional breadcrumbs. Using your hands, shape the mixture into elongated patties slightly larger than a nut but smaller than an egg, and set them on a plate lined with wax paper. Seal and cool for at least 1 hour. In a wide pan over moderate heat, warm oil to a level of about 1 centimeter. Brown the croquettes a handful for 2–3 minutes on both sides, turning so they are crispy everywhere, then transfer on absorbent paper. Present with lemon wedges. Lentil Patties Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully healthy snack or dish. Yields 12 45g dry lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml olive oil (0.5 cup) 1 yellow onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp fresh parsley, diced 1 large egg Pepper and salt, to preference Creamy yogurt and lemon slices, to accompany Put the dry lentils in a pot and cover with enough water. Boil over a medium flame for about twenty minutes or until partially softened, adding additional water to keep the pulses submerged if needed. Add the bulgur wheat and proceed cooking until tender. Strain the ingredients thoroughly and put aside in a mixing bowl. Heat 50% of the