🔗 Share this article Enjoy These Delectable 3 Greek Fried Patty Recipes Leek Patties Bite-sized pan-fried fritters, typically referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These wonderful leek croquettes offer a tasty combination of rich beef with the gentle, slightly sweet flavour of fresh leeks, and they are truly crave-worthy. Makes 12 4 large leeks 250g ground beef 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for frying Fresh lemon wedges, to garnish Clean the leeks well and trim off the base and the bulk of the dark green parts. Cut lengthwise longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until tender. Strain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice liberally with seasoning. Combine thoroughly using your fingers then shape a several spoonfuls into a ball, pressing a bit. Put on a tray and continue for the balance of the ingredients. Preheat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, cook the patties in batches until golden brown on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a plate topped with paper towel and allow to drain. Present with lemon wedges. Spinach Croquettes These amazing spinach and cheese patties are a genuine pleasure. The crunchy crust reveals a creamy interior. The fresh spinach imparts a vibrant, somewhat earthy note, while the grated cheese provides a deep, savory richness. Feel free to swap the cheese with cooked, mashed spuds if you prefer. Produces 16–18 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge) 3 tbsp olive oil 1 onion, finely diced 2 cloves of garlic, crushed 100g salty cheese, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g crumbs (1¼ cups), with more if necessary 3 large eggs Oil for pan-frying (or use vegetable oil) Lemon wedges, to accompany When using leafy greens, clean it well, getting rid of any stalks, and cut into it into big pieces. Put in a large saucepan with a small amount water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any excess liquid and reserve. When working with previously frozen spinach, thoroughly squeeze out excess liquid. Heat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and garlic until translucent, about 4 minutes. Take off the flame. Put the cooked spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a container and season with salt and pepper. Combine thoroughly until incorporated. If the preparation looks too loose, add some extra crumbs. By hand, mold the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a plate covered with parchment paper. Cover and refrigerate for at least one hour. In a large frying pan over moderate heat, warm olive oil to a depth of about 1cm. Cook the fritters a small batch for two to three minutes on both sides, flipping so they are golden all over, then transfer on paper towel. Serve with fresh lemon. Lentil Croquettes Featuring a golden crust and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or meal. Makes 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml oil (½ cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, minced 1 fresh egg Salt and pepper, to liking Creamy yogurt and lemon wedges, to accompany Add the brown lentils in a pot and submerge with plenty of cold water. Simmer over a medium flame for about 20 mins or until nearly done, adding additional water to maintain the legumes submerged if necessary. Stir in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients completely and set aside in a mixing bowl. Heat half of the