Savor These Tasty Triple Hellenic Fried Patty Creations

Leek Patties

Petite crispy patties, commonly referred to as keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These wonderful leek patties deliver a tasty fusion of savory beef with the gentle, mildly sweet essence of leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and cut away the roots and the majority of the green tops. Slice into halves along the length then into 1.5-centimeter rounds. Place in a deep pan and fill with water, then heat over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Stir thoroughly using your fingers then mold a couple of spoonfuls into a patty, pressing a bit. Put on a platter and repeat for the rest of the preparation.

Preheat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the croquettes in batches until crispy on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Transfer the cooked patties to a tray lined with paper towel and let to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a real pleasure. The golden exterior opens up to a creamy filling. The leafy spinach brings a fresh, somewhat earthy taste, while the grated cheese provides a rich, flavorful creaminess. Feel free to swap the cheesy element with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it well, discarding any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of hot water over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then remove any extra water and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Warm the oil in a frying pan over a moderate heat and fry the onion and minced garlic until translucent, about 4 minutes. Turn off the heat.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a large bowl and season with seasoning. Stir thoroughly until blended. If the dough seems too soft, incorporate some extra crumbs.

With your fingers, shape the dough into elongated patties somewhat larger than a nut but smaller than an large egg, and set them on a plate lined with baking paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, warm oil to a depth of about 1 centimeter. Cook the croquettes a handful for two to three minutes on both sides, rotating so they are golden completely, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Add the dry lentils in a pan and cover with ample fresh water. Boil over a medium flame for about twenty minutes or until partially softened, including extra liquid to ensure the pulses submerged if necessary.

Add the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Warm a portion of the