Delight in These Delectable Triple Greek Fried Patty Creations

Leek Patties

Bite-sized fried patties, often known as keftedes, are a beloved signature dish in Jewish cooking. These leek patties present a tasty combination of savory beef with the delicate, sweetly mild essence of tender leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks properly and trim off the root ends and the majority of the dark green parts. Slice into halves along the length then into 1.5-centimeter slices. Put in a large skillet and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and flavor generously with seasoning. Combine well using your hands then mold a several tablespoonfuls into a patty, shaping a slightly. Set on a platter and repeat for the balance of the ingredients.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the oil is ready, brown the fritters in small groups until golden on all sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the cooked patties to a dish covered with paper towel and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a real treat. The crispy crust reveals a soft filling. The leafy spinach brings a bright, moderately green flavor, while the cheese provides a savory, umami creaminess. Feel free to swap the cheesy element with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using leafy greens, wash it well, getting rid of any hard stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Combine thoroughly until blended. If the mixture appears too wet, add some additional breading.

By hand, form the mixture into oval croquettes slightly larger than a walnut but more compact than an egg, and set them on a tray topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a level of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes each side, rotating so they are golden brown all over, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a saucepan and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until partially softened, pouring more water to keep the lentils submerged if necessary.

Add the burghul and keep cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a bowl.

Preheat half of the