🔗 Share this article Enjoy These Delectable Triple Greek Fried Patty Recipes Leek Croquettes Small pan-fried patties, often known as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek fritters offer a delicious combination of hearty beef with the delicate, mildly sweet taste of leeks, and they are absolutely crave-worthy. Makes 12 4 fresh leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp paprika Oil, for cooking Lemon wedges, to accompany Clean the green leeks well and remove the roots and the majority of the dark green parts. Chop in half longways then into 1.5cm rounds. Put in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until softened. Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice well with pepper and salt. Mix well using your hands then form a several spoonfuls into a ball, pressing a bit. Put on a platter and continue for the remaining of the mixture. Preheat oil in a pan to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, cook the fritters in batches until golden on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Remove the finished patties to a dish lined with absorbent paper and permit to drain. Offer with fresh lemon. Keftes de Espinacha These amazing cheesy spinach fritters are a true treat. The golden crust reveals a soft center. The leafy spinach imparts a bright, slightly green note, while the grated cheese provides a deep, savory richness. It's possible to replace the cheesy element with steamed, mashed potato if you prefer. Yields 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the fridge) 3 tbsp olive oil 1 onion, diced small 2 garlic cloves, finely chopped 100g salty cheese, grated 80g ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (1¼ cups), additional if necessary 3 fresh eggs Cooking oil for pan-frying (or alternatively sunflower oil) Lemon slices, to garnish For fresh spinach, rinse it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a small amount liquid over a medium heat. Once wilted, strain in a colander for about 15 minutes, then remove any extra water and reserve. For defrosted spinach, completely remove unwanted moisture. Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic until translucent, about four minutes. Turn off the heat. Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Combine well until incorporated. If the mixture looks too wet, add some extra breadcrumbs. With your fingers, mold the preparation into oval croquettes slightly larger than a walnut but less bulky than an egg, and put them on a plate lined with baking paper. Seal and cool for at least 60 minutes. In a large frying pan over medium flame, preheat oil to a depth of about half an inch. Brown the fritters a handful for a couple of minutes each side, rotating so they are golden brown completely, then transfer on kitchen roll. Offer with fresh lemon. Lentil Croquettes Boasting a crunchy outside and soft inside, these patties are not only tasty but also a highly wholesome appetizer or main course. Produces 12 45g dry lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (½ cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp flat-leaf parsley, diced 1 large egg Pepper and salt, to liking Creamy yogurt and lemon slices, to serve Put the dry lentils in a pot and submerge with enough cold water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the pulses submerged if required. Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a mixing bowl. Heat half of the