🔗 Share this article Delight in These Tasty 3 Hellenic Fried Patty Dishes Leek Patties Small fried croquettes, commonly known as keftedes, are a cherished signature dish in Jewish cooking. These leek fritters offer a flavorful blend of rich minced beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely crave-worthy. Produces 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for cooking Lemon wedges, to accompany Thoroughly wash the green leeks properly and trim off the base and the bulk of the dark green parts. Chop into halves along the length then into 1.5cm rounds. Transfer in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until softened. Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, parsley and paprika and spice well with seasoning. Combine completely using your fingers then mold a few tablespoonfuls into a patty, shaping a bit. Put on a plate and proceed for the remaining of the mixture. Heat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, fry the fritters in batches until golden on each side. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Take out the ready fritters to a tray covered with paper towel and permit to drain. Present with lemon slices. Spinach Patties These delightful spinach with cheese patties are a true delight. The golden crust gives way to a soft center. The fresh spinach brings a fresh, slightly natural flavor, while the dairy gives a deep, umami smoothness. Feel free to swap the cheesy element with steamed, crushed spuds if you prefer. Makes 16–18 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the fridge) 3 tbsp oil 1 onion, finely diced 2 cloves of garlic, minced 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (about 1.25 cups), additional if necessary 3 large eggs Oil for frying (or use vegetable oil) Lemon slices, to serve If using fresh spinach, clean it well, getting rid of any hard stems, and cut into it into big pieces. Put in a large saucepan with a bit of hot water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then remove any excess liquid and reserve. When working with defrosted spinach, carefully press out unwanted moisture. Warm the olive oil in a pan over a medium heat and cook the diced onion and garlic until tender, about four minutes. Take off the stove. Combine the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until blended. If the dough seems too wet, add some extra breading. Using your hands, form the mixture into elongated patties slightly larger than a nut but smaller than an large egg, and set them on a baking sheet covered with baking paper. Seal and refrigerate for at least one hour. In a large frying pan over moderate heat, heat oil to a level of about 1 centimeter. Brown the patties a small batch for two to three minutes per side, turning so they are golden brown everywhere, then put on absorbent paper. Serve with lemon wedges. Kroketes Fakes Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a extremely wholesome appetizer or meal. Makes 12 45g brown lentils (one-quarter cup) 90g bulgur wheat (½ cup) 125ml oil (half a cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, minced 1 tbsp fresh parsley, diced 1 large egg Seasoning, to taste Creamy yogurt and lemon slices, to garnish Put the brown lentils in a saucepan and cover with ample fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding more water to maintain the pulses immersed if necessary. Add the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul well and set aside in a container. Heat 50% of the