Delight in These Three Greek Fried Patty Recipes

Keftedes me Prassa

Bite-sized crispy fritters, often referred to as keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These leek fritters offer a flavorful fusion of savory ground beef with the subtle, mildly sweet essence of leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks well and cut away the roots and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm slices. Put in a deep frying pan and cover with water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Mix well using your hands then mold a couple of tablespoonfuls into a patty, pressing a little. Place on a platter and repeat for the rest of the ingredients.

Warm oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is hot, fry the patties in small batches until crispy on each side. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Remove the cooked fritters to a dish topped with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a genuine pleasure. The crispy exterior gives way to a soft filling. The spinach imparts a bright, moderately earthy note, while the dairy provides a savory, flavorful smoothness. You can substitute the cheese with steamed, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into large chunks. Put in a deep pan with a small amount liquid over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a frying pan over a medium flame and saute the onion and garlic cloves until translucent, about a few minutes. Take off the heat.

Place the cooked spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until blended. If the dough looks too soft, incorporate some additional breadcrumbs.

Using your hands, mold the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a plate topped with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat oil to a level of about half an inch. Cook the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a highly wholesome appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a saucepan and submerge with ample fresh water. Boil over a moderate heat for about twenty minutes or until nearly done, including more water to ensure the pulses immersed if necessary.

Mix in the bulgur wheat and continue cooking until softened. Strain the ingredients well and set aside in a bowl.

Preheat half of the