Enjoy These Three Hellenic Fried Patty Creations

Keftedes me Prassa

Bite-sized pan-fried fritters, commonly known as keftedes, stand as a treasured delicacy in Jewish cooking. These wonderful leek croquettes deliver a tasty blend of rich ground beef with the subtle, sweetly mild essence of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and cut away the base and the majority of the green tops. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and fill with water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Mix well using your hands then mold a couple of scoops into a croquette, flattening a slightly. Set on a platter and repeat for the rest of the preparation.

Preheat cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the heated oil is hot, cook the fritters in small batches until crispy on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the cooked fritters to a tray topped with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine delight. The crunchy outside reveals a smooth center. The spinach imparts a bright, slightly earthy flavor, while the grated cheese provides a deep, umami smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to serve

When using raw spinach, clean it well, getting rid of any stalks, and cut into it into large chunks. Put in a deep pan with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then remove any extra water and set aside.

If using previously frozen spinach, completely squeeze out extra water.

Heat the oil in a frying pan over a medium heat and fry the onion and garlic cloves until tender, about 4 minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix thoroughly until incorporated. If the mixture appears too wet, mix in some more crumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and put them on a plate covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about 1 centimeter. Brown the patties a handful for two to three minutes per side, flipping so they are golden brown all over, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their golden crust and moist center, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a saucepan and submerge with enough water. Cook over a medium heat for about 20 mins or until nearly done, including additional water to maintain the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Strain the mixture completely and set aside in a bowl.

Preheat 50% of the