🔗 Share this article Enjoy These Delectable 3 Greek Fried Patty Creations Leek Patties Petite fried fritters, often known as keftedes, are a beloved speciality in Sephardic cuisine. These wonderful leek croquettes deliver a flavorful combination of savory beef with the delicate, mildly sweet flavour of leeks, and they are absolutely addictive. Produces 12 4 leeks 250g minced beef 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon slices, to accompany Clean the green leeks properly and cut away the root ends and the bulk of the green stalk. Slice into halves longways then into 1.5cm rounds. Place in a large skillet and cover with fresh water, then cook over a medium flame for about 20 mins or until cooked through. Strain the leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and season well with pepper and salt. Combine completely using your fingers then shape a few spoonfuls into a croquette, flattening a slightly. Set on a tray and repeat for the rest of the ingredients. Heat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, cook the patties in batches until golden on both sides. (Do not fill the frying pan as this lowers the heat of the oil.) Remove the ready croquettes to a dish covered with absorbent paper and permit to drain. Offer with lemon wedges. Spinach Croquettes These amazing spinach with cheese croquettes are a genuine treat. The golden crust reveals a soft center. The spinach adds a bright, slightly natural flavor, while the grated cheese gives a rich, flavorful smoothness. It's possible to replace the cheese with cooked, mashed potato if you prefer. Yields 16–18 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the fridge) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic pieces, finely chopped 100g kefalotyri, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), additional if required 3 large eggs Oil for deep-frying (or alternatively vegetable oil) Lemon slices, to accompany If using raw spinach, wash it carefully, removing any stalks, and roughly chop it into big pieces. Place in a big pot with a little water over a medium flame. Once wilted, drain in a sieve for about 15 minutes, then remove any remaining moisture and reserve. For thawed frozen spinach, completely remove extra water. Preheat the oil in a skillet over a moderate heat and fry the onion and minced garlic until tender, about 4 minutes. Remove from the flame. Combine the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Combine completely until blended. If the preparation appears too soft, incorporate some extra breading. By hand, shape the mixture into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and place them on a tray topped with wax paper. Seal and refrigerate for at least one hour. In a large frying pan over moderate heat, preheat olive oil to a depth of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, turning so they are golden brown all over, then transfer on paper towel. Offer with lemon slices. Lentil Croquettes With their crunchy outside and soft inside, these patties are not only delicious but also a extremely healthy snack or main course. Yields 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (½ cup) 125ml oil (0.5 cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp parsley, diced 1 large egg Pepper and salt, to liking Yogurt and fresh lemon, to serve Add the lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, including more water to ensure the lentils submerged if needed. Add the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a bowl. Warm half of the