🔗 Share this article Enjoy These 3 Hellenic Fried Patty Dishes Leek Patties Petite crispy fritters, often called keftedes, stand as a beloved speciality in Jewish cuisine. These particular leek fritters present a delicious blend of rich minced beef with the delicate, slightly sweet essence of leeks, and they are truly addictive. Produces 12 4 large leeks 250g ground beef 2 eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to serve Clean the leeks carefully and cut away the root ends and the bulk of the green tops. Slice lengthwise lengthways then into 1.5-centimeter slices. Put in a deep pan and cover with fresh water, then simmer over a medium heat for about 20 minutes or until tender. Strain the leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and season liberally with salt and pepper. Mix thoroughly using your palms then mold a few scoops into a croquette, shaping a bit. Put on a tray and repeat for the balance of the preparation. Warm oil in a pan to a level of about 2cm over a medium flame. When the oil is sizzling, brown the croquettes in batches until crispy on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked croquettes to a plate lined with paper towel and permit to rest. Offer with lemon wedges. Keftes de Espinacha These delightful spinach and cheese croquettes are a genuine pleasure. The crispy outside opens up to a soft center. The fresh spinach adds a bright, somewhat natural flavor, while the cheese provides a savory, flavorful smoothness. Feel free to swap the cheese with boiled, mashed potato if you prefer. Produces 16–18 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the fridge) 3 tbsp extra virgin oil 1 yellow onion, minced 2 garlic pieces, crushed 100g hard cheese, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), additional if needed 3 large eggs Cooking oil for frying (or alternatively neutral oil) Lemon slices, to garnish For fresh spinach, clean it well, discarding any hard stems, and cut into it into large chunks. Place in a large saucepan with a small amount water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then press out any extra water and reserve. When working with thawed frozen spinach, completely remove excess liquid. Warm the olive oil in a pan over a medium heat and cook the onion and garlic cloves until translucent, about a few minutes. Remove from the heat. Combine the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with pepper and salt. Combine well until incorporated. If the dough looks too loose, mix in some additional crumbs. Using your hands, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an egg, and place them on a plate topped with parchment paper. Cover and chill for at least 60 minutes. In a wide pan over moderate heat, warm olive oil to a depth of about 1 centimeter. Brown the fritters a handful for two to three minutes per side, flipping so they are crispy completely, then put on paper towel. Serve with lemon slices. Lentil Patties With their golden crust and tender interior, these fritters are not only delicious but also a highly healthy appetizer or dish. Produces 12 45g brown lentils (¼ cup) 90g burghul (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 large onion, minced 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp parsley, diced 1 large egg Seasoning, to liking Creamy yogurt and fresh lemon, to garnish Place the brown lentils in a saucepan and fill with ample water. Cook over a medium flame for about 20 minutes or until partially softened, including extra liquid to ensure the legumes immersed if needed. Add the bulgur wheat and proceed cooking until softened. Strain the mixture completely and reserve in a bowl. Heat a portion of the