🔗 Share this article Delight in These Delectable 3 Greek Fried Patty Recipes Leek Patties Bite-sized crispy patties, commonly known as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These particular leek fritters offer a flavorful fusion of savory ground beef with the gentle, mildly sweet essence of fresh leeks, and they are utterly crave-worthy. Yields 12 4 leeks 250g minced beef 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp parsley, finely chopped ½ tsp mild paprika Oil, for cooking Fresh lemon wedges, to accompany Clean the leeks well and remove the base and the majority of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter rounds. Put in a large skillet and submerge with water, then cook over a moderate heat for about twenty minutes or until softened. Strain the leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, parsley and spice and flavor generously with salt and pepper. Combine thoroughly using your hands then mold a couple of scoops into a patty, flattening a little. Place on a tray and continue for the remaining of the ingredients. Preheat olive oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is sizzling, cook the croquettes in batches until crispy on each side. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a tray covered with absorbent paper and let to rest. Present with lemon slices. Spinach Patties These cheesy spinach patties are a genuine treat. The crispy crust opens up to a soft interior. The fresh spinach imparts a fresh, moderately earthy note, while the dairy gives a savory, flavorful creaminess. You can substitute the cheesy element with steamed, mashed spuds if you prefer. Makes 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator) 3 tbsp oil 1 onion, finely diced 2 garlic pieces, finely chopped 100g hard cheese, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (1 and ¼ cups), additional if necessary 3 large eggs Cooking oil for deep-frying (or alternatively sunflower oil) Lemon slices, to serve When using fresh spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Place in a large saucepan with a bit of water over a medium flame. Once softened, remove in a colander for about a quarter hour, then press out any excess liquid and reserve. When working with thawed frozen spinach, carefully press out unwanted moisture. Warm the oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until softened, about 4 minutes. Remove from the heat. Place the wilted spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with seasoning. Stir completely until incorporated. If the mixture looks too wet, add some more breading. By hand, form the mixture into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and place them on a tray covered with baking paper. Wrap and refrigerate for at least one hour. In a wide pan over moderate heat, warm oil to a level of about 1cm. Brown the fritters a few at a time for 2–3 minutes per side, flipping so they are golden everywhere, then put on paper towel. Offer with lemon wedges. Lentil Croquettes Boasting a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully healthy snack or meal. Produces 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml oil (0.5 cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, diced 1 egg Pepper and salt, to liking Yogurt and lemon slices, to accompany Place the lentils in a saucepan and fill with ample water. Cook over a moderate heat for about 20 mins or until partially softened, adding additional water to ensure the legumes immersed if necessary. Mix in the cracked wheat and proceed cooking until tender. Remove the water from the mixture completely and set aside in a bowl. Preheat half of the