Delight in These Tasty 3 Greek Fried Patty Creations

Keftedes me Prassa

Small pan-fried croquettes, commonly referred to as keftedes, represent a beloved signature dish in Jewish cuisine. These leek fritters offer a flavorful fusion of hearty ground beef with the delicate, mildly sweet essence of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks properly and cut away the roots and the bulk of the dark green parts. Cut lengthwise longways then into half-inch rounds. Place in a large skillet and cover with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and paprika and spice well with salt and pepper. Stir completely using your hands then mold a couple of tablespoonfuls into a croquette, pressing a bit. Put on a tray and continue for the balance of the ingredients.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, cook the croquettes in small groups until golden on each side. (Do not fill the pan as this lowers the heat of the cooking oil.) Transfer the finished croquettes to a plate lined with paper towel and allow to rest.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a true delight. The golden exterior opens up to a soft center. The fresh spinach brings a vibrant, somewhat green flavor, while the dairy provides a savory, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

For leafy greens, wash it thoroughly, getting rid of any stalks, and cut into it into large chunks. Put in a big pot with a bit of hot water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and spice with seasoning. Mix thoroughly until blended. If the dough seems too soft, incorporate some more breadcrumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and place them on a baking sheet topped with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes per side, flipping so they are crispy completely, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only flavorful but also a wonderfully wholesome bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a pan and fill with enough fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to ensure the legumes immersed if needed.

Add the bulgur wheat and keep cooking until softened. Drain the ingredients well and reserve in a bowl.

Heat a portion of the