Delight in These Tasty 3 Greek Fried Patty Recipes

Leek Croquettes

Bite-sized fried fritters, often referred to as keftedes, represent a beloved signature dish in Jewish cuisine. These wonderful leek fritters offer a flavorful fusion of hearty ground beef with the gentle, mildly sweet taste of leeks, and they are utterly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and cut away the root ends and most of the dark green parts. Slice into halves longways then into 1.5cm slices. Put in a large skillet and submerge with water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Stir thoroughly using your palms then shape a couple of scoops into a patty, pressing a little. Set on a platter and repeat for the balance of the ingredients.

Preheat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, fry the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Take out the cooked fritters to a dish covered with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a true treat. The golden exterior opens up to a creamy center. The leafy spinach imparts a vibrant, slightly green note, while the cheese provides a rich, savory creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, clean it well, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, strain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

For defrosted spinach, completely press out excess liquid.

Warm the olive oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until combined. If the dough looks too soft, add some extra breadcrumbs.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut but smaller than an egg, and set them on a plate lined with baking paper. Seal and cool for at least one hour.

In a big skillet over medium flame, heat olive oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes per side, turning so they are crispy everywhere, then put on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a pot and fill with enough water. Simmer over a medium heat for about 20 mins or until almost cooked, adding extra liquid to maintain the legumes covered if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and set aside in a mixing bowl.

Warm 50% of the