🔗 Share this article Delight in These Tasty 3 Hellenic Fried Patty Creations Leek Patties Bite-sized fried fritters, often referred to as keftedes, are a treasured delicacy in Sephardic cooking. These wonderful leek croquettes deliver a delicious combination of hearty minced beef with the delicate, sweetly mild flavour of fresh leeks, making them truly irresistible. Makes 12 4 large leeks 250g minced beef meat 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp paprika Extra virgin olive oil, for pan-frying Lemon wedges, to accompany Clean the fresh leeks well and trim off the root ends and the majority of the green stalk. Cut lengthwise longways then into half-inch slices. Put in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until tender. Drain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and spice well with salt and pepper. Combine completely using your fingers then shape a couple of scoops into a croquette, shaping a bit. Put on a tray and repeat for the remaining of the mixture. Preheat cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the fritters in small groups until golden brown on all sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the finished patties to a dish lined with kitchen paper and let to drain. Offer with lemon slices. Keftes de Espinacha These delightful spinach and cheese fritters are a genuine pleasure. The golden exterior opens up to a soft filling. The fresh spinach adds a fresh, slightly green flavor, while the cheese gives a savory, umami creaminess. You can substitute the dairy cheese with steamed, crushed potatoes if you wish. Produces 16–18 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator) 3 tbsp extra virgin oil 1 large onion, minced 2 garlic pieces, finely chopped 100g hard cheese, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), additional if necessary 3 eggs Olive oil for pan-frying (or use neutral oil) Lemon wedges, to accompany When using fresh spinach, rinse it well, removing any stalks, and cut into it into big pieces. Transfer in a deep pan with a little hot water over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then squeeze out any extra water and set aside. For thawed frozen spinach, carefully press out extra water. Heat the olive oil in a frying pan over a medium heat and cook the onion and garlic cloves until softened, about four minutes. Remove from the heat. Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix completely until incorporated. If the mixture seems too wet, mix in some extra breading. By hand, form the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a tray lined with wax paper. Seal and chill for at least one hour. In a large frying pan over medium flame, warm olive oil to a amount of about half an inch. Brown the patties a few at a time for a couple of minutes each side, turning so they are golden completely, then transfer on kitchen roll. Serve with lemon wedges. Lentil Patties Featuring a crispy exterior and moist center, these patties are not only delicious but also a extremely healthy snack or main course. Makes 12 45g dry lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (half a cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, minced 1 egg Pepper and salt, to preference Yogurt and lemon slices, to accompany Add the lentils in a saucepan and cover with plenty of water. Cook over a moderate heat for about 20 mins or until partially softened, pouring additional water to maintain the pulses submerged if needed. Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and set aside in a container. Warm 50% of the