Delight in These Delectable Triple Hellenic Fried Patty Dishes

Leek Patties

Bite-sized pan-fried fritters, typically referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These particular leek fritters offer a delicious blend of hearty minced beef with the subtle, slightly sweet flavour of tender leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks carefully and cut away the base and most of the dark green parts. Chop in half along the length then into 1.5cm pieces. Put in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Combine completely using your fingers then mold a couple of tablespoonfuls into a patty, shaping a bit. Place on a tray and continue for the balance of the mixture.

Warm olive oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is ready, fry the fritters in batches until golden on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the ready croquettes to a plate topped with kitchen paper and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real pleasure. The golden exterior opens up to a smooth interior. The leafy spinach brings a bright, moderately green note, while the cheese offers a rich, umami creaminess. It's possible to replace the dairy cheese with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

For leafy greens, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Place in a deep pan with a bit of liquid over a medium flame. Once softened, remove in a sieve for about a quarter hour, then press out any excess liquid and set aside.

When working with previously frozen spinach, completely remove unwanted moisture.

Heat the oil in a pan over a medium heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and season with seasoning. Mix well until incorporated. If the dough appears too wet, mix in some more breadcrumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut but less bulky than an large egg, and put them on a tray topped with wax paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm olive oil to a depth of about 1cm. Fry the croquettes a handful for 2–3 minutes per side, flipping so they are golden completely, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only flavorful but also a extremely healthy appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a pan and fill with plenty of fresh water. Cook over a medium heat for about 20 minutes or until partially softened, adding extra liquid to ensure the pulses covered if needed.

Add the bulgur wheat and continue cooking until softened. Remove the water from the ingredients completely and put aside in a mixing bowl.

Warm half of the