🔗 Share this article Savor These Tasty 3 Hellenic Fried Patty Creations Leek Patties Petite pan-fried croquettes, often called keftedes, represent a treasured speciality in Jewish cuisine. These leek fritters deliver a tasty blend of rich minced beef with the subtle, mildly sweet essence of tender leeks, rendering them utterly crave-worthy. Yields 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Fresh lemon wedges, to garnish Thoroughly wash the fresh leeks well and trim off the roots and the bulk of the green stalk. Chop lengthwise along the length then into 1.5cm slices. Place in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 minutes or until tender. Drain the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice generously with seasoning. Combine well using your fingers then mold a couple of tablespoonfuls into a ball, pressing a slightly. Place on a tray and repeat for the balance of the ingredients. Warm oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the fritters in small groups until golden on all sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a plate covered with absorbent paper and permit to rest. Offer with lemon wedges. Spinach Patties These amazing spinach with cheese patties are a real delight. The golden exterior opens up to a creamy filling. The spinach brings a fresh, slightly green note, while the grated cheese offers a deep, savory richness. You can substitute the cheesy element with steamed, crushed spuds if you prefer. Makes 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 garlic cloves, crushed 100g kefalotyri, shredded 80g soft cheese ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), plus extra if necessary 3 large eggs Olive oil for deep-frying (or alternatively neutral oil) Lemon slices, to accompany If using leafy greens, wash it carefully, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a bit of liquid over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then remove any excess liquid and put aside. When working with thawed frozen spinach, carefully remove extra water. Preheat the cooking oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the stove. Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the dough appears too wet, add some more crumbs. By hand, shape the mixture into oval croquettes slightly larger than a nut but less bulky than an large egg, and put them on a baking sheet covered with baking paper. Seal and refrigerate for at least one hour. In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes each side, turning so they are crispy completely, then transfer on absorbent paper. Present with lemon slices. Kroketes Fakes Boasting a crunchy outside and soft inside, these croquettes are not only delicious but also a highly nutritious appetizer or dish. Produces 12 45g brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml oil (half a cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, diced 1 fresh egg Salt and pepper, to preference Yogurt and lemon wedges, to accompany Place the dry lentils in a pot and submerge with plenty of fresh water. Boil over a moderate heat for about 20 mins or until nearly done, adding additional water to maintain the pulses covered if needed. Add the bulgur wheat and continue cooking until softened. Drain the lentils and burghul well and set aside in a bowl. Warm 50% of the