Delight in These Three Hellenic Fried Patty Recipes

Keftedes me Prassa

Bite-sized fried fritters, often referred to as keftedes, stand as a beloved signature dish in Sephardic cuisine. These wonderful leek croquettes offer a delicious fusion of hearty beef with the gentle, mildly sweet flavour of leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks carefully and trim off the base and the majority of the dark green parts. Chop lengthwise longways then into half-inch slices. Put in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Mix thoroughly using your palms then mold a several spoonfuls into a croquette, shaping a little. Put on a tray and continue for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, fry the patties in small batches until crispy on all sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the ready fritters to a dish topped with absorbent paper and permit to rest.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a genuine pleasure. The crispy crust opens up to a smooth interior. The spinach brings a bright, somewhat earthy flavor, while the grated cheese provides a savory, flavorful smoothness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it well, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little water over a medium flame. Once softened, remove in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a medium heat and cook the diced onion and garlic until tender, about four minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the dough seems too wet, incorporate some additional breading.

Using your hands, form the preparation into elongated patties a bit bigger than a nut but less bulky than an large egg, and set them on a plate covered with wax paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, heat oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, flipping so they are golden completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only flavorful but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pot and cover with ample water. Cook over a medium flame for about 20 minutes or until nearly done, pouring more water to keep the legumes submerged if required.

Add the bulgur wheat and continue cooking until fully cooked. Drain the mixture completely and put aside in a mixing bowl.

Preheat half of the