Savor These Delectable Triple Hellenic Fried Patty Dishes

Keftedes me Prassa

Small fried croquettes, typically referred to as keftedes, are a treasured speciality in Sephardic Jewish cuisine. These particular leek patties offer a flavorful combination of hearty beef with the delicate, slightly sweet flavour of leeks, and they are absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks well and trim off the root ends and the majority of the dark green parts. Chop into halves along the length then into half-inch slices. Put in a deep pan and fill with cold water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor generously with salt and pepper. Stir well using your palms then mold a couple of scoops into a croquette, pressing a bit. Place on a tray and proceed for the remaining of the ingredients.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the fritters in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the ready fritters to a dish topped with kitchen paper and let to cool.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach patties are a true treat. The crispy outside reveals a soft center. The leafy spinach imparts a bright, moderately earthy note, while the dairy offers a deep, umami creaminess. It's possible to replace the dairy cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

For leafy greens, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium flame. Once wilted, drain in a sieve for about 15 mins, then press out any remaining moisture and reserve.

For previously frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until incorporated. If the dough seems too soft, mix in some more breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an egg, and place them on a baking sheet topped with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a amount of about 1cm. Brown the croquettes a few at a time for a couple of minutes per side, turning so they are golden completely, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only delicious but also a wonderfully nutritious bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and cover with ample cold water. Simmer over a medium flame for about twenty minutes or until nearly done, including extra liquid to keep the lentils covered if required.

Mix in the burghul and keep cooking until softened. Drain the mixture completely and set aside in a bowl.

Preheat 50% of the