Delight in These Three Greek Fried Patty Creations

Keftedes me Prassa

Petite fried croquettes, commonly called keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek fritters deliver a delicious fusion of savory beef with the delicate, sweetly mild taste of leeks, rendering them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and cut away the base and the majority of the dark green parts. Slice in half longways then into 1.5cm slices. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and flavor liberally with salt and pepper. Combine thoroughly using your palms then mold a couple of spoonfuls into a ball, pressing a slightly. Put on a plate and repeat for the rest of the mixture.

Heat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, brown the croquettes in small groups until golden brown on each side. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the ready fritters to a tray topped with paper towel and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach croquettes are a real pleasure. The golden exterior opens up to a creamy filling. The leafy spinach adds a fresh, somewhat natural flavor, while the cheese offers a rich, flavorful smoothness. It's possible to replace the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it carefully, discarding any tough stems, and cut into it into large chunks. Place in a large saucepan with a little water over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

If using defrosted spinach, thoroughly press out extra water.

Heat the cooking oil in a frying pan over a medium heat and saute the diced onion and minced garlic until translucent, about a few minutes. Take off the stove.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until blended. If the preparation looks too loose, add some more breading.

By hand, mold the mixture into oval croquettes a bit bigger than a nut but more compact than an large egg, and put them on a plate topped with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a depth of about 1cm. Cook the patties a small batch for a couple of minutes each side, turning so they are crispy completely, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only tasty but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pan and fill with ample fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, including more water to ensure the lentils submerged if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the lentils and burghul well and set aside in a bowl.

Heat half of the