🔗 Share this article Savor These Tasty Three Hellenic Fried Patty Recipes Leek Croquettes Petite crispy fritters, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These leek croquettes present a flavorful combination of savory ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them utterly irresistible. Yields 12 4 large leeks 250g ground beef 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Oil, for frying Lemon slices, to accompany Clean the fresh leeks well and remove the base and most of the green stalk. Slice in half lengthways then into half-inch rounds. Transfer in a deep pan and cover with cold water, then simmer over a medium heat for about 20 mins or until softened. Strain the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor liberally with salt and pepper. Combine well using your palms then form a couple of tablespoonfuls into a croquette, shaping a bit. Place on a tray and repeat for the balance of the preparation. Warm oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the fritters in batches until crispy on each side. (Avoid overcrowding the skillet as this drops the heat of the oil.) Remove the ready croquettes to a plate topped with kitchen paper and permit to rest. Offer with lemon wedges. Spinach Croquettes These spinach and cheese patties are a real delight. The golden outside reveals a creamy filling. The spinach adds a bright, moderately green note, while the cheese offers a deep, savory creaminess. It's possible to replace the cheesy element with boiled, pureed potato if you like. Yields 16–18 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the fridge) 3 tbsp extra virgin oil 1 large onion, diced small 2 garlic cloves, minced 100g hard cheese, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp mild spice 120g crumbs (1 and ¼ cups), plus extra if required 3 large eggs Oil for frying (or use neutral oil) Fresh lemon, to garnish When using fresh spinach, rinse it carefully, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of hot water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then press out any excess liquid and put aside. If using thawed frozen spinach, thoroughly press out unwanted moisture. Heat the cooking oil in a skillet over a moderate heat and cook the onion and minced garlic until translucent, about a few minutes. Turn off the stove. Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until combined. If the dough seems too loose, mix in some extra breading. Using your hands, shape the preparation into oval shapes slightly larger than a walnut shell but smaller than an large egg, and set them on a plate topped with baking paper. Seal and chill for at least 1 hour. In a wide pan over medium flame, warm olive oil to a depth of about half an inch. Brown the patties a small batch for 2–3 minutes per side, rotating so they are golden completely, then place on kitchen roll. Serve with fresh lemon. Lentil Croquettes Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely wholesome snack or dish. Produces 12 45g dry lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (half a cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, diced 1 large egg Salt and pepper, to taste Creamy yogurt and lemon slices, to serve Place the brown lentils in a saucepan and submerge with enough cold water. Boil over a medium flame for about twenty minutes or until partially softened, including extra liquid to ensure the lentils submerged if necessary. Add the burghul and keep cooking until tender. Strain the ingredients well and put aside in a container. Heat half of the