🔗 Share this article Savor These Tasty Triple Greek Fried Patty Recipes Leek Croquettes Small fried fritters, commonly called keftedes, are a cherished delicacy in Jewish cuisine. These leek croquettes deliver a tasty blend of hearty minced beef with the gentle, mildly sweet essence of fresh leeks, making them utterly crave-worthy. Makes 12 4 large leeks 250g minced beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Olive oil, for frying Lemon slices, to garnish Clean the fresh leeks carefully and remove the roots and most of the dark green parts. Chop in half longways then into 1.5cm slices. Transfer in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 minutes or until softened. Strain the leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Combine thoroughly using your palms then shape a couple of tablespoonfuls into a ball, shaping a slightly. Place on a platter and repeat for the remaining of the preparation. Heat olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is ready, fry the patties in small batches until crispy on each side. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a tray covered with absorbent paper and permit to rest. Serve with lemon wedges. Spinach Croquettes These delightful spinach and cheese patties are a genuine delight. The crispy crust gives way to a creamy center. The leafy spinach brings a fresh, somewhat earthy flavor, while the cheese provides a rich, savory smoothness. It's possible to replace the cheese with steamed, crushed potato if you prefer. Produces 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler) 3 tbsp olive oil 1 yellow onion, diced small 2 garlic pieces, finely chopped 100g hard cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), with more if necessary 3 fresh eggs Oil for deep-frying (or alternatively vegetable oil) Lemon wedges, to serve When using leafy greens, rinse it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of water over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then remove any remaining moisture and put aside. For defrosted spinach, thoroughly squeeze out excess liquid. Heat the oil in a skillet over a medium heat and fry the diced onion and garlic cloves until softened, about four minutes. Remove from the stove. Combine the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a container and spice with pepper and salt. Mix completely until blended. If the dough appears too loose, mix in some additional breading. With your fingers, shape the dough into elongated patties somewhat larger than a walnut but smaller than an egg, and put them on a plate lined with parchment paper. Wrap and chill for at least 60 minutes. In a wide pan over moderate heat, heat cooking oil to a level of about half an inch. Brown the patties a handful for 2–3 minutes on both sides, rotating so they are golden brown all over, then place on absorbent paper. Present with lemon wedges. Lentil Croquettes Boasting a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully wholesome bite or meal. Yields 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml olive oil (half a cup) 1 yellow onion, minced 1 tsp ground cumin 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, diced 1 large egg Pepper and salt, to liking Greek yoghurt and lemon wedges, to garnish Put the dry lentils in a pan and submerge with enough water. Cook over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to ensure the lentils immersed if necessary. Add the burghul and keep cooking until tender. Remove the water from the mixture thoroughly and reserve in a container. Preheat a portion of the