Enjoy These Triple Hellenic Fried Patty Dishes

Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek patties offer a delicious fusion of savory minced beef with the gentle, slightly sweet essence of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks well and cut away the base and the bulk of the green tops. Slice in half along the length then into half-inch pieces. Transfer in a large skillet and fill with water, then heat over a medium flame for about 20 mins or until softened.

Drain the leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice generously with seasoning. Mix well using your hands then mold a several scoops into a croquette, shaping a bit. Place on a plate and proceed for the rest of the preparation.

Heat oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is ready, fry the patties in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the cooked croquettes to a dish topped with kitchen paper and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a genuine treat. The crispy exterior gives way to a creamy interior. The fresh spinach brings a vibrant, somewhat earthy note, while the grated cheese offers a deep, flavorful smoothness. You can substitute the cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For fresh spinach, wash it carefully, removing any stalks, and roughly chop it into large chunks. Place in a large saucepan with a bit of water over a medium heat. Once cooked, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

If using previously frozen spinach, carefully remove extra water.

Heat the olive oil in a skillet over a medium heat and saute the onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine well until incorporated. If the dough looks too loose, incorporate some more breadcrumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a nut but smaller than an large egg, and set them on a baking sheet lined with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium heat, heat cooking oil to a depth of about half an inch. Brown the patties a handful for a couple of minutes each side, flipping so they are golden brown completely, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a extremely nutritious bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Add the lentils in a pot and submerge with enough cold water. Boil over a medium heat for about twenty minutes or until almost cooked, including more water to maintain the pulses submerged if required.

Stir in the bulgur wheat and continue cooking until softened. Remove the water from the ingredients well and reserve in a container.

Warm half of the