Enjoy These Tasty Three Hellenic Fried Patty Recipes

Keftedes me Prassa

Small pan-fried fritters, often known as keftedes, are a beloved delicacy in Sephardic cuisine. These particular leek patties present a tasty combination of hearty beef with the subtle, mildly sweet essence of leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the leeks well and trim off the base and most of the dark green parts. Slice lengthwise longways then into 1.5cm pieces. Transfer in a large skillet and fill with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and spice well with seasoning. Combine well using your palms then form a couple of spoonfuls into a patty, flattening a bit. Place on a platter and continue for the balance of the preparation.

Warm oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the patties in batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the cooked patties to a dish topped with paper towel and permit to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a genuine delight. The crispy outside gives way to a creamy interior. The leafy spinach adds a bright, moderately natural taste, while the grated cheese offers a deep, savory richness. It's possible to replace the cheesy element with boiled, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, clean it well, removing any hard stems, and cut into it into large chunks. Place in a deep pan with a little hot water over a medium heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, carefully remove unwanted moisture.

Warm the oil in a skillet over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Stir thoroughly until blended. If the dough seems too soft, incorporate some more crumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and set them on a plate lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat oil to a level of about 1cm. Brown the patties a small batch for two to three minutes per side, rotating so they are golden brown completely, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pot and fill with ample water. Cook over a medium flame for about 20 mins or until partially softened, adding more water to maintain the legumes immersed if required.

Add the burghul and proceed cooking until softened. Strain the lentils and burghul completely and set aside in a container.

Heat 50% of the