🔗 Share this article Delight in These Delectable Three Hellenic Fried Patty Dishes Leek Patties Petite crispy fritters, often referred to as keftedes, are a treasured delicacy in Sephardic cuisine. These particular leek croquettes deliver a tasty blend of savory minced beef with the delicate, sweetly mild essence of tender leeks, making them truly crave-worthy. Yields 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp fresh dill, finely chopped 1 tbsp fresh parsley, diced ½ tsp mild paprika Olive oil, for pan-frying Fresh lemon wedges, to serve Clean the green leeks carefully and cut away the root ends and the bulk of the green tops. Cut lengthwise longways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with water, then cook over a medium heat for about 20 mins or until softened. Remove the water from the leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice liberally with salt and pepper. Combine well using your palms then mold a couple of tablespoonfuls into a patty, flattening a bit. Set on a platter and repeat for the balance of the ingredients. Preheat cooking oil in a frying pan to a level of about ¾ inch over a medium heat. 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 reduces the oil temperature of the oil.) Take out the cooked patties to a tray topped with absorbent paper and allow to cool. Offer with lemon slices. Spinach Patties These cheesy spinach patties are a true delight. The crispy outside gives way to a smooth filling. The spinach adds a bright, somewhat natural taste, while the cheese offers a deep, savory richness. You can substitute the dairy cheese with boiled, pureed potato if you prefer. Yields 16–18 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the cooler) 3 tbsp olive oil 1 onion, diced small 2 garlic pieces, crushed 100g kefalotyri, grated finely 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g crumbs (about 1.25 cups), additional if necessary 3 eggs Cooking oil for frying (or sunflower oil) Fresh lemon, to accompany If using raw spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any extra water and reserve. When working with thawed frozen spinach, carefully remove extra water. Preheat the cooking oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until softened, about 4 minutes. Remove from the flame. Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir completely until blended. If the mixture looks too soft, mix in some additional crumbs. Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut but more compact than an large egg, and set them on a tray covered with baking paper. Wrap and chill for at least 60 minutes. In a big skillet over medium flame, warm cooking oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden completely, then put on paper towel. Present with lemon wedges. Lentil Patties Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly healthy bite or dish. Yields 12 45g brown lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, minced 1 large egg Seasoning, to preference Yogurt and lemon wedges, to garnish Add the brown lentils in a saucepan and submerge with enough cold water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring more water to keep the legumes immersed if required. Add the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul well and reserve in a bowl. Preheat a portion of the