Delight in These Three Greek Fried Patty Dishes

Leek Patties

Petite crispy patties, often called keftedes, are a beloved speciality in Sephardic cuisine. These wonderful leek fritters present a delicious blend of savory ground beef with the delicate, slightly sweet taste of leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and cut away the roots and the majority of the green tops. Cut lengthwise along the length then into 1.5cm rounds. Put in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season generously with salt and pepper. Combine thoroughly using your fingers then shape a several tablespoonfuls into a croquette, pressing a slightly. Put on a plate and repeat for the balance of the ingredients.

Heat cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the croquettes in batches until golden on each side. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the cooked patties to a plate topped with kitchen paper and let to rest.

Present with fresh lemon.

Spinach Patties

These cheesy spinach patties are a true pleasure. The crunchy exterior reveals a smooth center. The spinach brings a fresh, moderately natural flavor, while the dairy offers a savory, flavorful smoothness. It's possible to replace the cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of hot water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then remove any excess liquid and put aside.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the oil in a skillet over a medium heat and cook the chopped onion and garlic until translucent, about 4 minutes. Take off the heat.

Combine the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Combine completely until blended. If the mixture looks too loose, incorporate some extra crumbs.

Using your hands, shape the preparation into oval shapes a bit bigger than a walnut but more compact than an egg, and set them on a baking sheet lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm oil to a amount of about 1cm. Cook the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy everywhere, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a extremely wholesome snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Put the lentils in a saucepan and cover with enough fresh water. Cook over a medium flame for about twenty minutes or until partially softened, including extra liquid to keep the pulses immersed if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a bowl.

Preheat 50% of the