Delight in These Delectable Triple Hellenic Fried Patty Dishes

Leek Patties

Small fried fritters, typically referred to as keftedes, are a beloved signature dish in Jewish culinary traditions. These particular leek croquettes present a delicious fusion of hearty minced beef with the subtle, slightly sweet flavour of fresh leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks properly and trim off the base and the bulk of the green stalk. Slice in half lengthways then into 1.5cm slices. Put in a large skillet and cover with cold water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and spice generously with pepper and salt. Stir thoroughly using your palms then mold a several spoonfuls into a patty, flattening a bit. Put on a tray and repeat for the remaining of the mixture.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the oil is ready, cook the croquettes in batches until golden brown on both sides. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the ready patties to a plate lined with paper towel and allow to rest.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a real treat. The crispy crust opens up to a soft interior. The leafy spinach brings a vibrant, moderately earthy taste, while the cheese provides a savory, flavorful smoothness. You can substitute the cheesy element with cooked, pureed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using raw spinach, rinse it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a small amount liquid over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then remove any extra water and set aside.

For previously frozen spinach, carefully remove excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and fry the chopped onion and garlic until softened, about four minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and beaten eggs in a large bowl and spice with pepper and salt. Combine thoroughly until blended. If the preparation looks too wet, incorporate some more breadcrumbs.

With your fingers, form the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet topped with wax paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, heat oil to a level of about 1cm. Cook the fritters a small batch for two to three minutes per side, turning so they are golden brown completely, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Place the lentils in a saucepan and submerge with ample fresh water. Boil over a medium flame for about 20 minutes or until partially softened, pouring additional water to ensure the pulses immersed if required.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Preheat half of the