Delight in These Triple Hellenic Fried Patty Dishes

Leek Croquettes

Petite crispy croquettes, typically known as keftedes, represent a beloved delicacy in Jewish culinary traditions. These particular leek patties present a flavorful combination of savory ground beef with the subtle, mildly sweet essence of leeks, rendering them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks properly and remove the base and the bulk of the green tops. Chop lengthwise longways then into 1.5-centimeter rounds. Put in a large skillet and fill with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice well with seasoning. Stir well using your fingers then shape a several scoops into a croquette, pressing a little. Set on a platter and proceed for the remaining of the mixture.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the oil is ready, fry the fritters in batches until crispy on each side. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the cooked patties to a tray topped with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese patties are a true delight. The golden outside opens up to a smooth filling. The fresh spinach imparts a fresh, moderately green flavor, while the dairy offers a rich, umami creaminess. It's possible to replace the dairy cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Place in a big pot with a little water over a moderate heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, completely remove unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until tender, about four minutes. Take off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too loose, mix in some additional breading.

Using your hands, shape the dough into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and set them on a tray lined with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a level of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, turning so they are golden everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only delicious but also a extremely nutritious bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and cover with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring more water to keep the pulses covered if necessary.

Stir in the burghul and continue cooking until tender. Drain the ingredients well and set aside in a mixing bowl.

Preheat 50% of the