🔗 Share this article Enjoy These Delectable Triple Hellenic Fried Patty Dishes Leek Patties Small fried croquettes, often called keftedes, are a treasured delicacy in Sephardic cuisine. These particular leek patties present a tasty blend of savory ground beef with the delicate, mildly sweet taste of leeks, rendering them absolutely crave-worthy. Produces 12 4 fresh leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon wedges, to garnish Clean the green leeks well and remove the root ends and most of the green tops. Chop into halves longways then into 1.5-centimeter pieces. Put in a deep pan and submerge with cold water, then heat over a medium flame for about 20 mins or until cooked through. Remove the water from the softened leeks and transfer in a big bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and season generously with seasoning. Mix completely using your fingers then shape a couple of scoops into a croquette, shaping a little. Put on a tray and proceed for the rest of the preparation. Heat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is hot, cook the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Transfer the cooked fritters to a tray covered with absorbent paper and allow to drain. Serve with lemon wedges. Spinach Croquettes These delightful spinach with cheese fritters are a real pleasure. The crunchy outside reveals a creamy center. The spinach brings a vibrant, slightly green taste, while the dairy offers a rich, flavorful smoothness. You can substitute the dairy cheese with steamed, pureed potato if you wish. Yields 16–18 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler) 3 tbsp oil 1 large onion, finely diced 2 garlic pieces, minced 100g hard cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g crumbs (about 1.25 cups), plus extra if necessary 3 large eggs Cooking oil for pan-frying (or use neutral oil) Lemon slices, to accompany When using leafy greens, rinse it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of hot water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then remove any extra water and reserve. If using previously frozen spinach, carefully remove excess liquid. Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the heat. Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Stir completely until combined. If the dough appears too wet, mix in some more crumbs. With your fingers, mold the mixture into oval shapes slightly larger than a walnut but less bulky than an egg, and put them on a tray lined with wax paper. Seal and chill for at least 60 minutes. In a large frying pan over medium flame, warm olive oil to a amount of about 1cm. Fry the patties a handful for two to three minutes per side, flipping so they are golden brown all over, then put on absorbent paper. Present with lemon slices. Kroketes Fakes Boasting a golden crust and soft inside, these patties are not only flavorful but also a highly nutritious appetizer or main course. Makes 12 45g dry lentils (¼ cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (½ cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, minced 1 egg Salt and pepper, to liking Creamy yogurt and lemon slices, to accompany Place the brown lentils in a pot and fill with enough water. Cook over a moderate heat for about 20 minutes or until nearly done, including more water to keep the pulses covered if necessary. Stir in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul well and put aside in a container. Heat a portion of the