Savor These 3 Hellenic Fried Patty Recipes

Keftedes me Prassa

Small pan-fried patties, commonly called keftedes, represent a beloved speciality in Sephardic Jewish cooking. These wonderful leek patties deliver a flavorful fusion of rich ground beef with the subtle, mildly sweet essence of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks properly and remove the roots and most of the green tops. Cut into halves longways then into 1.5cm pieces. Transfer in a deep pan and fill with water, then cook over a moderate heat for about twenty minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, parsley and spice and flavor generously with salt and pepper. Mix well using your fingers then shape a couple of tablespoonfuls into a ball, pressing a bit. Place on a tray and proceed for the rest of the preparation.

Heat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, brown the fritters in small groups until crispy on all sides. (Do not fill the frying pan as this drops the temperature of the oil.) Remove the finished croquettes to a tray topped with paper towel and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real treat. The crunchy crust opens up to a soft interior. The fresh spinach adds a fresh, slightly green taste, while the dairy offers a savory, umami richness. Feel free to swap the cheese with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

If using raw spinach, clean it well, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a little water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then remove any remaining moisture and set aside.

If using defrosted spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with pepper and salt. Combine well until blended. If the dough appears too soft, mix in some additional breading.

By hand, shape the mixture into elongated patties somewhat larger than a walnut but less bulky than an egg, and put them on a baking sheet covered with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, warm olive oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes each side, rotating so they are crispy everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

With their golden crust and moist center, these fritters are not only flavorful but also a highly healthy bite or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a pan and fill with ample fresh water. Boil over a medium heat for about 20 minutes or until nearly done, pouring additional water to ensure the pulses submerged if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the ingredients thoroughly and reserve in a bowl.

Heat half of the