Enjoy These Delectable Triple Hellenic Fried Patty Creations

Keftedes me Prassa

Bite-sized fried fritters, commonly referred to as keftedes, represent a cherished delicacy in Sephardic cooking. These leek croquettes offer a tasty combination of hearty beef with the gentle, sweetly mild taste of fresh leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the leeks well and remove the roots and most of the green tops. Cut lengthwise longways then into 1.5cm rounds. Transfer in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice well with salt and pepper. Mix thoroughly using your hands then mold a few spoonfuls into a ball, flattening a slightly. Place on a tray and continue for the balance of the mixture.

Preheat cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Remove the cooked patties to a plate lined with absorbent paper and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a real treat. The crispy crust gives way to a soft filling. The fresh spinach imparts a vibrant, slightly earthy taste, while the grated cheese gives a savory, flavorful creaminess. You can substitute the dairy cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to serve

If using raw spinach, rinse it carefully, removing any stalks, and cut into it into sizable portions. Place in a big pot with a bit of hot water over a moderate heat. Once softened, strain in a colander for about a quarter hour, then remove any extra water and reserve.

When working with defrosted spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a pan over a medium flame and cook the onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Place the prepared spinach, fried onion and garlic, kefalotyri, ricotta, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix well until blended. If the mixture seems too wet, incorporate some more crumbs.

With your fingers, mold the dough into elongated patties a bit bigger than a nut but less bulky than an egg, and set them on a tray lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a amount of about half an inch. Brown the fritters a handful for 2–3 minutes on both sides, turning so they are crispy all over, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crispy exterior and tender interior, these patties are not only tasty but also a extremely healthy snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a pan and cover with plenty of water. Simmer over a medium heat for about twenty minutes or until almost cooked, including additional water to ensure the legumes covered if needed.

Stir in the burghul and continue cooking until tender. Remove the water from the mixture completely and set aside in a bowl.

Heat 50% of the