Enjoy These 3 Greek Fried Patty Recipes

Leek Patties

Small pan-fried croquettes, commonly referred to as keftedes, represent a cherished signature dish in Jewish cuisine. These leek croquettes deliver a delicious blend of rich beef with the gentle, mildly sweet flavour of leeks, rendering them truly crave-worthy.

Produces 12

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

Thoroughly wash the leeks well and cut away the roots and the bulk of the green tops. Cut in half along the length then into 1.5cm rounds. Place in a deep frying pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and spice and spice well with pepper and salt. Mix thoroughly using your palms then mold a couple of tablespoonfuls into a ball, flattening a little. Put on a platter and proceed for the balance of the preparation.

Heat oil in a pan to a level of about 2cm over a medium heat. When the oil is ready, cook the patties in batches until crispy on each side. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Remove the ready croquettes to a dish covered with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine pleasure. The crispy exterior reveals a creamy center. The spinach brings a vibrant, slightly natural taste, while the cheese gives a deep, savory richness. Feel free to swap the cheesy element with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For fresh spinach, wash it well, discarding any hard stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of water over a medium flame. Once softened, drain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Heat the oil in a pan over a medium heat and cook the chopped onion and garlic until softened, about four minutes. Take off the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and spice with seasoning. Stir completely until blended. If the preparation seems too loose, mix in some more breading.

Using your hands, mold the dough into elongated patties a bit bigger than a walnut shell but smaller than an large egg, and put them on a baking sheet covered with baking paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, preheat olive oil to a depth of about half an inch. Fry the patties a small batch for 2–3 minutes per side, flipping so they are golden brown completely, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully nutritious bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and cover with ample water. Boil over a medium heat for about 20 mins or until partially softened, including extra liquid to maintain the legumes immersed if needed.

Mix in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul completely and put aside in a container.

Warm half of the