🔗 Share this article Savor These Tasty Three Greek Fried Patty Creations Leek Croquettes Bite-sized crispy patties, commonly called keftedes, stand as a cherished speciality in Sephardic culinary traditions. These particular leek croquettes offer a flavorful blend of savory beef with the gentle, sweetly mild taste of fresh leeks, making them absolutely irresistible. Makes 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp parsley, diced ½ tsp paprika Olive oil, for pan-frying Lemon wedges, to accompany Clean the leeks properly and cut away the roots and the majority of the green stalk. Slice lengthwise longways then into 1.5cm rounds. Put in a deep frying pan and submerge with fresh water, then heat over a medium flame for about 20 minutes or until tender. Drain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and season liberally with seasoning. Combine completely using your hands then form a few scoops into a ball, pressing a slightly. Set on a platter and continue for the rest of the ingredients. Preheat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is sizzling, cook the croquettes in small groups until golden on both sides. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Transfer the ready fritters to a tray covered with kitchen paper and permit to cool. Present with lemon wedges. Spinach Patties These spinach with cheese croquettes are a true delight. The golden exterior opens up to a smooth filling. The leafy spinach adds a fresh, somewhat earthy taste, while the dairy provides a deep, umami creaminess. You can substitute the dairy cheese with boiled, mashed potatoes if you like. Makes 16–18 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler) 3 tbsp oil 1 large onion, diced small 2 garlic pieces, crushed 100g hard cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1 and ¼ cups), plus extra if needed 3 eggs Oil for frying (or alternatively neutral oil) Lemon wedges, to garnish For leafy greens, rinse it well, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a big pot with a small amount water over a medium flame. Once wilted, remove in a colander for about 15 mins, then remove any extra water and reserve. If using thawed frozen spinach, completely squeeze out unwanted moisture. Preheat the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the flame. Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and eggs in a large bowl and spice with seasoning. Mix completely until combined. If the dough appears too loose, mix in some extra crumbs. Using your hands, form the dough into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and put them on a tray covered with parchment paper. Cover and cool for at least 60 minutes. In a wide pan over moderate heat, warm oil to a level of about half an inch. Fry the fritters a few at a time for a couple of minutes each side, rotating so they are golden completely, then place on kitchen roll. Offer with lemon slices. Kroketes Fakes Boasting a golden crust and moist center, these croquettes are not only tasty but also a wonderfully wholesome snack or main course. Produces 12 45g dried brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml oil (half a cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp parsley, diced 1 egg Pepper and salt, to taste Greek yoghurt and lemon wedges, to serve Add the dry lentils in a saucepan and submerge with ample cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the pulses covered if required. Stir in the cracked wheat and proceed cooking until softened. Strain the ingredients well and reserve in a bowl. Preheat 50% of the