🔗 Share this article Delight in These Delectable 3 Hellenic Fried Patty Recipes Leek Croquettes Small pan-fried patties, typically referred to as keftedes, stand as a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek patties offer a flavorful fusion of rich beef with the gentle, mildly sweet flavour of tender leeks, rendering them utterly irresistible. Yields 12 4 large leeks 250g ground beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp fresh parsley, minced ½ tsp mild paprika Extra virgin olive oil, for frying Fresh lemon wedges, to serve Wash the green leeks properly and cut away the base and the bulk of the dark green parts. Slice lengthwise longways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then simmer over a medium flame for about 20 mins or until cooked through. Strain the leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and paprika and spice generously with seasoning. Stir well using your fingers then form a several spoonfuls into a croquette, shaping a slightly. Set on a platter and continue for the rest of the preparation. Preheat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, cook the croquettes in small groups until golden on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Take out the cooked patties to a tray covered with kitchen paper and allow to cool. Serve with lemon wedges. Spinach Croquettes These amazing spinach and cheese fritters are a genuine pleasure. The crispy outside opens up to a creamy interior. The spinach brings a vibrant, somewhat green taste, while the grated cheese gives a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, mashed potatoes if you prefer. Produces 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler) 3 tbsp extra virgin oil 1 onion, minced 2 garlic cloves, crushed 100g hard cheese, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), with more if necessary 3 eggs Cooking oil for frying (or sunflower oil) Fresh lemon, to serve If using fresh spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a bit of liquid over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any extra water and put aside. When working with previously frozen spinach, thoroughly squeeze out excess liquid. Heat the cooking oil in a pan over a medium flame and cook the diced onion and garlic until softened, about 4 minutes. Take off the stove. Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with salt and pepper. Stir completely until combined. If the dough seems too wet, mix in some extra breading. By hand, mold the mixture into elongated patties somewhat larger than a walnut shell but more compact than an egg, and place them on a tray lined with parchment paper. Seal and cool for at least one hour. In a big skillet over moderate heat, preheat olive oil to a depth of about 1 centimeter. Brown the patties a handful for 2–3 minutes each side, rotating so they are crispy everywhere, then transfer on kitchen roll. Offer with lemon wedges. Lentil Croquettes Boasting a golden crust and tender interior, these patties are not only tasty but also a highly nutritious snack or main course. Makes 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (½ cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp parsley, minced 1 fresh egg Seasoning, to liking Yogurt and lemon wedges, to serve Place the brown lentils in a pan and fill with ample cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to ensure the lentils covered if required. Stir in the burghul and keep cooking until softened. Strain the lentils and burghul completely and reserve in a bowl. Warm 50% of the