Delight in These Delectable Triple Greek Fried Patty Creations

Keftedes me Prassa

Small pan-fried croquettes, commonly known as keftedes, represent a treasured signature dish in Sephardic cuisine. These wonderful leek fritters deliver a tasty fusion of savory beef with the subtle, sweetly mild flavour of leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and cut away the base and most of the green stalk. Chop lengthwise along the length then into 1.5-centimeter rounds. Place in a large skillet and cover with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and spice and flavor well with seasoning. Mix well using your palms then shape a few spoonfuls into a ball, pressing a bit. Set on a tray and repeat for the remaining of the ingredients.

Heat cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the patties in small batches until crispy on each side. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Take out the cooked croquettes to a plate topped with absorbent paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese patties are a real delight. The golden exterior opens up to a soft interior. The leafy spinach adds a vibrant, moderately green note, while the cheese offers a savory, flavorful richness. You can substitute the dairy cheese with steamed, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

For leafy greens, wash it well, discarding any hard stems, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount water over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then press out any excess liquid and reserve.

For defrosted spinach, carefully press out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Remove from the flame.

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until combined. If the mixture seems too wet, incorporate some additional breading.

By hand, shape the dough into oval croquettes a bit bigger than a walnut but more compact than an large egg, and set them on a baking sheet topped with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a level of about 1 centimeter. Brown the patties a handful for 2–3 minutes on both sides, flipping so they are golden brown completely, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a extremely nutritious snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and fill with enough water. Cook over a medium heat for about twenty minutes or until partially softened, pouring extra liquid to keep the lentils submerged if necessary.

Add the burghul and keep cooking until softened. Drain the ingredients well and reserve in a bowl.

Warm half of the