🔗 Share this article Delight in These 3 Greek Fried Patty Dishes Leek Croquettes Small crispy fritters, typically called keftedes, represent a treasured speciality in Jewish cooking. These particular leek fritters offer a tasty combination of rich minced beef with the subtle, slightly sweet essence of leeks, and they are truly addictive. Yields 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp parsley, diced ½ tsp mild paprika Olive oil, for frying Fresh lemon wedges, to accompany Wash the leeks well and remove the root ends and the majority of the dark green parts. Slice into halves lengthways then into 1.5cm pieces. Place in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 minutes or until softened. Remove the water from the leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and spice generously with seasoning. Mix well using your palms then shape a few spoonfuls into a patty, shaping a bit. Put on a tray and repeat for the remaining of the ingredients. Preheat oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the fritters in small batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a dish covered with absorbent paper and allow to drain. Offer with lemon wedges. Spinach Croquettes These amazing spinach and cheese croquettes are a genuine delight. The golden crust gives way to a soft center. The leafy spinach brings a vibrant, moderately green note, while the cheese gives a deep, umami smoothness. Feel free to swap the cheesy element with boiled, mashed potato if you prefer. Yields 16–18 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the refrigerator) 3 tbsp extra virgin oil 1 large onion, diced small 2 garlic pieces, crushed 100g salty cheese, grated finely 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary 3 fresh eggs Olive oil for pan-frying (or use neutral oil) Lemon wedges, to serve When using leafy greens, wash it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount hot water over a medium heat. Once softened, drain in a sieve for about 15 mins, then press out any remaining moisture and put aside. When working with defrosted spinach, carefully remove unwanted moisture. Heat the cooking oil in a pan over a moderate heat and saute the diced onion and garlic until tender, about a few minutes. Remove from the heat. Put the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the mixture appears too soft, mix in some extra crumbs. By hand, mold the dough into oval shapes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a plate topped with parchment paper. Cover and refrigerate for at least 60 minutes. In a wide pan over moderate heat, preheat cooking oil to a depth of about 1cm. Fry the fritters a handful for two to three minutes per side, rotating so they are crispy all over, then transfer on paper towel. Serve with lemon wedges. Lentil Patties Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a extremely wholesome bite or meal. Yields 12 45g brown lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml oil (½ cup) 1 yellow onion, chopped small 1 tsp cumin spice 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, diced 1 egg Seasoning, to preference Creamy yogurt and fresh lemon, to accompany Place the lentils in a pan and cover with plenty of fresh water. Simmer over a medium heat for about 20 mins or until nearly done, including additional water to maintain the legumes covered if needed. Mix in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul completely and put aside in a mixing bowl. Warm 50% of the