Delight in These Tasty Three Greek Fried Patty Recipes

Keftedes me Prassa

Petite pan-fried fritters, typically known as keftedes, are a treasured speciality in Jewish cuisine. These leek croquettes offer a tasty blend of rich minced beef with the subtle, mildly sweet essence of tender leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the leeks properly and cut away the roots and most of the dark green parts. Chop in half lengthways then into 1.5-centimeter slices. Put in a deep pan and submerge with water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and season generously with pepper and salt. Stir thoroughly using your hands then form a few spoonfuls into a ball, pressing a slightly. Place on a tray and proceed for the rest of the preparation.

Preheat olive oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is ready, fry the croquettes in small batches until golden on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the finished croquettes to a tray topped with absorbent paper and allow to drain.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a true treat. The crunchy exterior reveals a smooth interior. The leafy spinach adds a bright, moderately earthy taste, while the dairy provides a rich, savory creaminess. Feel free to swap the cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, rinse it well, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, completely remove excess liquid.

Heat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic until tender, about a few minutes. Turn off the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a container and season with seasoning. Mix completely until combined. If the dough appears too soft, mix in some extra crumbs.

By hand, form the dough into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and set them on a plate topped with baking paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a amount of about 1cm. Cook the patties a few at a time for two to three minutes on both sides, rotating so they are golden brown everywhere, then place on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Put the lentils in a pan and cover with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the pulses immersed if necessary.

Add the cracked wheat and proceed cooking until tender. Drain the ingredients thoroughly and reserve in a bowl.

Preheat a portion of the