Enjoy These Delectable 3 Hellenic Fried Patty Creations

Leek Patties

Small fried fritters, often known as keftedes, represent a cherished signature dish in Jewish culinary traditions. These leek fritters present a flavorful blend of hearty minced beef with the delicate, mildly sweet flavour of tender leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Wash the leeks properly and trim off the root ends and the majority of the green tops. Slice into halves lengthways then into 1.5cm slices. Place in a deep frying pan and fill with fresh water, then heat over a medium flame for about 20 mins or until softened.

Strain the leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine well using your fingers then form a several spoonfuls into a croquette, pressing a bit. Set on a plate and repeat for the balance of the mixture.

Preheat oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is ready, cook the patties in batches until crispy on all sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Take out the cooked fritters to a dish lined with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine delight. The crispy outside opens up to a smooth filling. The fresh spinach imparts a vibrant, moderately green note, while the grated cheese provides a rich, savory creaminess. You can substitute the dairy cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using leafy greens, clean it well, removing any tough stems, and cut into it into sizable portions. Place in a large saucepan with a bit of hot water over a medium flame. Once wilted, remove in a colander for about 15 mins, then press out any excess liquid and reserve.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and cook the onion and minced garlic until translucent, about four minutes. Take off the stove.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the preparation seems too loose, add some extra crumbs.

Using your hands, mold the mixture into elongated patties a bit bigger than a nut but more compact than an egg, and set them on a tray lined with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a level of about 1cm. Fry the croquettes a handful for a couple of minutes per side, rotating so they are golden completely, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a highly wholesome bite or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a saucepan and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, including extra liquid to keep the legumes submerged if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and reserve in a mixing bowl.

Preheat a portion of the