🔗 Share this article Enjoy These Tasty 3 Hellenic Fried Patty Dishes Leek Patties Bite-sized crispy croquettes, commonly called keftedes, are a treasured signature dish in Jewish cuisine. These particular leek croquettes offer a delicious blend of rich ground beef with the delicate, sweetly mild taste of tender leeks, and they are absolutely crave-worthy. Makes 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Oil, for cooking Lemon wedges, to garnish Clean the green leeks carefully and cut away the base and the majority of the green stalk. Cut lengthwise along the length then into half-inch rounds. Transfer in a deep frying pan and fill with cold water, then heat over a medium flame for about 20 minutes or until cooked through. Drain the leeks and transfer in a big bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Combine well using your palms then mold a few tablespoonfuls into a ball, flattening a bit. Set on a platter and proceed for the balance of the preparation. Heat cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, cook the patties in small batches until crispy on both sides. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Remove the finished fritters to a tray covered with kitchen paper and permit to cool. Offer with lemon slices. Spinach Croquettes These cheesy spinach fritters are a real delight. The crispy outside opens up to a creamy center. The leafy spinach adds a bright, moderately earthy taste, while the grated cheese provides a savory, savory smoothness. Feel free to swap the cheesy element with cooked, mashed spuds if you prefer. Makes 16–18 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the fridge) 3 tbsp extra virgin oil 1 large onion, diced small 2 garlic pieces, minced 100g salty cheese, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), plus extra if necessary 3 eggs Oil for deep-frying (or alternatively vegetable oil) Fresh lemon, to serve For leafy greens, clean it well, removing any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a little liquid over a medium flame. Once wilted, remove in a colander for about 15 minutes, then press out any remaining moisture and set aside. For previously frozen spinach, carefully press out unwanted moisture. Preheat the cooking oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until tender, about a few minutes. Remove from the heat. Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and season with salt and pepper. Combine completely until incorporated. If the dough appears too wet, incorporate some more breadcrumbs. With your fingers, form the preparation into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and place them on a plate covered with wax paper. Seal and cool for at least 1 hour. In a wide pan over medium heat, preheat oil to a level of about 1 centimeter. Brown the fritters a small batch for 2–3 minutes on both sides, flipping so they are crispy all over, then transfer on kitchen roll. Present with fresh lemon. Kroketes Fakes Featuring a golden crust and soft inside, these patties are not only delicious but also a highly wholesome snack or meal. Yields 12 45g dried brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml olive oil (½ cup) 1 onion, minced 1 tsp ground cumin 1 tbsp mint leaves, diced 1 tbsp parsley, chopped 1 fresh egg Seasoning, to liking Yogurt and lemon wedges, to garnish Add the lentils in a pot and submerge with enough water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to ensure the pulses covered if needed. Add the burghul and proceed cooking until fully cooked. Remove the water from the ingredients well and set aside in a container. Preheat 50% of the