Enjoy These Three Greek Fried Patty Recipes

Keftedes me Prassa

Bite-sized crispy fritters, typically known as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek patties present a flavorful fusion of savory ground beef with the subtle, sweetly mild flavour of leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks well and trim off the base and the majority of the green stalk. Chop into halves longways then into half-inch slices. Put in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and place in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and spice well with seasoning. Combine thoroughly using your palms then mold a several tablespoonfuls into a patty, pressing a little. Put on a tray and repeat for the balance of the ingredients.

Preheat oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is ready, cook the patties in small groups until crispy on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Remove the ready patties to a tray topped with absorbent paper and allow to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a real treat. The crunchy exterior opens up to a creamy filling. The leafy spinach brings a vibrant, slightly green taste, while the cheese provides a deep, umami creaminess. It's possible to replace the dairy cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For fresh spinach, clean it thoroughly, removing any hard stems, and cut into it into large chunks. Transfer in a big pot with a bit of water over a medium heat. Once softened, drain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Put the wilted spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Combine well until blended. If the dough appears too soft, incorporate some more crumbs.

Using your hands, mold the mixture into oval croquettes slightly larger than a nut but more compact than an large egg, and set them on a tray covered with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, warm oil to a level of about 1cm. Fry the patties a small batch for two to three minutes each side, rotating so they are golden all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only delicious but also a extremely nutritious snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Put the brown lentils in a pan and fill with ample fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, including more water to maintain the lentils covered if required.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and put aside in a bowl.

Preheat half of the