Savor These Triple Hellenic Fried Patty Creations

Leek Patties

Bite-sized crispy fritters, commonly referred to as keftedes, are a cherished delicacy in Jewish cooking. These leek fritters deliver a flavorful blend of savory ground beef with the subtle, slightly sweet taste of tender leeks, making them absolutely irresistible.

Produces 12

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

Wash the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter slices. Put in a deep pan and cover with cold water, then cook over a moderate heat for about twenty minutes or until tender.

Drain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and season well with seasoning. Mix thoroughly using your palms then mold a several tablespoonfuls into a croquette, pressing a bit. Place on a plate and repeat for the rest of the preparation.

Preheat oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, brown the patties in batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Take out the ready patties to a dish topped with paper towel and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a real delight. The crunchy crust gives way to a soft interior. The leafy spinach brings a fresh, moderately natural flavor, while the cheese provides a rich, flavorful smoothness. It's possible to replace the cheesy element with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

If using raw spinach, wash it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a little water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then press out any remaining moisture and put aside.

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

Warm the olive oil in a pan over a medium heat and cook the diced onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until combined. If the dough appears too soft, mix in some more breading.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut but smaller than an large egg, and put them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a amount of about 1 centimeter. Cook the fritters a few at a time for two to three minutes per side, rotating so they are golden everywhere, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a extremely wholesome bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Put the brown lentils in a pot and cover with enough cold water. Boil over a medium heat for about 20 minutes or until partially softened, pouring more water to maintain the lentils submerged if necessary.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the mixture thoroughly and reserve in a bowl.

Warm half of the