Delight in These Triple Hellenic Fried Patty Creations

Leek Patties

Small fried croquettes, typically called keftedes, are a beloved speciality in Sephardic cooking. These leek croquettes present a flavorful blend of savory ground beef with the delicate, sweetly mild taste of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks properly and remove the base and the bulk of the green stalk. Chop in half longways then into 1.5cm rounds. Transfer in a large skillet and fill with cold water, then cook over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Combine completely using your hands then shape a few scoops into a croquette, pressing a slightly. Place on a tray and proceed for the rest of the mixture.

Heat oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is hot, brown the patties in small batches until crispy on each side. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Take out the ready fritters to a dish lined with kitchen paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine pleasure. The crispy crust reveals a creamy interior. The fresh spinach brings a vibrant, moderately earthy note, while the grated cheese offers a rich, flavorful smoothness. Feel free to swap the cheesy element with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

For leafy greens, rinse it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Place in a big pot with a small amount water over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, completely press out excess liquid.

Warm the olive oil in a pan over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Mix well until incorporated. If the dough appears too wet, add some more breading.

With your fingers, form the mixture into elongated patties slightly larger than a walnut but more compact than an chicken egg, and put them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm oil to a depth of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes each side, turning so they are golden everywhere, then transfer on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only delicious but also a extremely wholesome snack or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Place the lentils in a pan and cover with plenty of cold water. Boil over a moderate heat for about 20 mins or until partially softened, adding more water to keep the pulses covered if needed.

Add the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Warm 50% of the