🔗 Share this article Enjoy These Tasty Triple Greek Fried Patty Creations Leek Patties Petite crispy patties, commonly referred to as keftedes, represent a cherished speciality in Jewish cooking. These particular leek fritters present a flavorful blend of savory minced beef with the subtle, sweetly mild flavour of fresh leeks, making them utterly irresistible. Produces 12 4 fresh leeks 250g minced beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp paprika Oil, for pan-frying Fresh lemon wedges, to accompany Thoroughly wash the fresh leeks well and trim off the base and most of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with fresh water, then simmer over a medium heat for about 20 minutes or until tender. Drain the leeks and place in a big bowl with the minced beef, eggs, crumbs, dill, parsley and paprika and season liberally with salt and pepper. Mix thoroughly using your fingers then form a couple of scoops into a patty, flattening a slightly. Set on a platter and repeat for the remaining of the preparation. Preheat olive oil in a skillet to a level of about 2cm over a medium flame. When the olive oil is sizzling, brown the croquettes in batches until golden on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Transfer the cooked patties to a tray topped with absorbent paper and allow to rest. Present with lemon wedges. Keftes de Espinacha These amazing cheesy spinach patties are a genuine treat. The crunchy exterior gives way to a smooth interior. The leafy spinach imparts a fresh, moderately earthy flavor, while the dairy gives a rich, umami creaminess. Feel free to swap the dairy cheese with boiled, pureed potatoes if you prefer. Yields 16–18 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler) 3 tbsp extra virgin oil 1 onion, diced small 2 cloves of garlic, crushed 100g salty cheese, shredded 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (about 1.25 cups), plus extra if necessary 3 fresh eggs Oil for frying (or alternatively neutral oil) Lemon wedges, to serve When using leafy greens, rinse it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a little hot water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then press out any extra water and reserve. For thawed frozen spinach, carefully remove unwanted moisture. Heat the cooking oil in a frying pan over a medium flame and saute the diced onion and minced garlic until translucent, about 4 minutes. Remove from the stove. Combine the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Combine well until blended. If the mixture looks too soft, add some more breading. With your fingers, shape the dough into oval shapes slightly larger than a walnut but more compact than an large egg, and put them on a baking sheet lined with wax paper. Seal and chill for at least one hour. In a large frying pan over medium flame, heat olive oil to a depth of about half an inch. Cook the croquettes a small batch for two to three minutes each side, rotating so they are golden brown everywhere, then transfer on kitchen roll. Serve with fresh lemon. Kroketes Fakes Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a highly nutritious snack or main course. Produces 12 45g dry lentils (¼ cup) 90g cracked wheat (½ cup) 125ml oil (0.5 cup) 1 onion, minced 1 tsp ground cumin 1 tbsp chopped mint, minced 1 tbsp fresh parsley, diced 1 large egg Pepper and salt, to liking Yogurt and lemon slices, to accompany Place the brown lentils in a pot and cover with ample cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to maintain the pulses covered if necessary. Add the bulgur wheat and keep cooking until softened. Remove the water from the lentils and burghul completely and set aside in a bowl. Warm a portion of the