🔗 Share this article Enjoy These Tasty Three Hellenic Fried Patty Creations Leek Patties Petite crispy patties, often known as keftedes, represent a cherished speciality in Jewish cuisine. These leek croquettes deliver a delicious combination of rich ground beef with the subtle, slightly sweet taste of fresh leeks, rendering them truly irresistible. Produces 12 4 large leeks 250g minced beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp parsley, finely chopped ½ tsp sweet paprika Oil, for pan-frying Lemon slices, to accompany Wash the green leeks properly and trim off the base and the bulk of the dark green parts. Chop in half longways then into 1.5-centimeter pieces. Place in a large skillet and cover with water, then heat over a medium flame for about twenty minutes or until tender. Remove the water from the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and spice and spice well with pepper and salt. Stir completely using your palms then shape a couple of scoops into a patty, flattening a little. Set on a platter and proceed for the balance of the ingredients. Heat olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is ready, brown the croquettes in small groups until golden brown on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the finished fritters to a tray lined with absorbent paper and let to rest. Offer with fresh lemon. Spinach Croquettes These delightful cheesy spinach croquettes are a true pleasure. The crunchy crust opens up to a soft interior. The spinach adds a fresh, moderately earthy flavor, while the dairy gives a savory, savory richness. Feel free to swap the cheese with cooked, mashed potato if you wish. Yields 16–18 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the cooler) 3 tbsp extra virgin oil 1 onion, diced small 2 garlic pieces, finely chopped 100g hard cheese, grated 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (about 1.25 cups), additional if necessary 3 large eggs Oil for pan-frying (or neutral oil) Lemon wedges, to garnish If using leafy greens, wash it well, removing any tough stems, and cut into it into big pieces. Place in a large saucepan with a small amount liquid over a medium flame. Once softened, drain in a sieve for about 15 minutes, then remove any extra water and put aside. For defrosted spinach, carefully squeeze out extra water. Heat the oil in a pan over a moderate heat and fry the chopped onion and garlic until softened, about 4 minutes. Take off the heat. Put the prepared spinach, fried onion and garlic, grated cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir completely until combined. If the mixture appears too wet, mix in some more breading. Using your hands, mold the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a plate covered with baking paper. Seal and refrigerate for at least 1 hour. In a big skillet over medium flame, heat olive oil to a depth of about half an inch. Brown the patties a small batch for two to three minutes per side, flipping so they are golden all over, then transfer on paper towel. Present with fresh lemon. Lentil Croquettes Featuring a golden crust and soft inside, these fritters are not only delicious but also a highly nutritious snack or meal. Produces 12 45g dried brown lentils (one-quarter cup) 90g cracked wheat (half a cup) 125ml olive oil (half a cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, diced 1 tbsp parsley, chopped 1 fresh egg Pepper and salt, to preference Greek yoghurt and lemon wedges, to serve Put the brown lentils in a saucepan and cover with ample fresh water. Boil over a moderate heat for about 20 mins or until partially softened, pouring more water to maintain the pulses immersed if necessary. Mix in the burghul and keep cooking until tender. Drain the lentils and burghul completely and set aside in a container. Preheat 50% of the