Delight in These Delectable Three Greek Fried Patty Creations

Leek Patties

Bite-sized pan-fried croquettes, often referred to as keftedes, represent a cherished delicacy in Sephardic Jewish cooking. These wonderful leek patties offer a tasty fusion of savory beef with the gentle, slightly sweet taste of tender leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks properly and cut away the root ends and the majority of the dark green parts. Chop lengthwise lengthways then into half-inch pieces. Place in a large skillet and submerge with cold water, then heat over a medium heat for about 20 minutes or until softened.

Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and season well with pepper and salt. Mix thoroughly using your fingers then form a few scoops into a patty, shaping a slightly. Put on a platter and repeat for the remaining of the mixture.

Preheat olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is ready, cook the croquettes in small groups until golden on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the ready croquettes to a plate covered with absorbent paper and let to cool.

Present with lemon wedges.

Spinach Patties

These spinach with cheese patties are a genuine treat. The golden crust gives way to a soft center. The fresh spinach brings a bright, moderately earthy taste, while the dairy provides a rich, flavorful richness. It's possible to replace the cheese with steamed, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to accompany

For fresh spinach, clean it carefully, discarding any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a little water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

If using defrosted spinach, thoroughly remove excess liquid.

Heat the oil in a pan over a medium heat and cook the chopped onion and minced garlic until tender, about a few minutes. Remove from the heat.

Combine the cooked spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Stir thoroughly until incorporated. If the preparation seems too wet, add some more breading.

Using your hands, form the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and place them on a baking sheet covered with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a level of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, rotating so they are crispy everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully wholesome snack or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Place the dry lentils in a pan and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until partially softened, including extra liquid to maintain the lentils immersed if necessary.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the mixture thoroughly and put aside in a bowl.

Preheat half of the