🔗 Share this article Delight in These Delectable 3 Greek Fried Patty Recipes Leek Croquettes Small pan-fried patties, commonly known as keftedes, stand as a cherished speciality in Sephardic cuisine. These leek fritters deliver a delicious fusion of hearty minced beef with the subtle, slightly sweet flavour of leeks, rendering them absolutely crave-worthy. Yields 12 4 large leeks 250g ground beef 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, diced ½ tsp paprika Oil, for pan-frying Lemon slices, to accompany Clean the leeks well and cut away the roots and the majority of the green stalk. Chop lengthwise longways then into half-inch pieces. Place in a deep frying pan and submerge with fresh water, then cook over a medium flame for about twenty minutes or until cooked through. Drain the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and spice liberally with seasoning. Stir thoroughly using your hands then mold a few scoops into a ball, pressing a bit. Put on a plate and continue for the rest of the preparation. Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until golden on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the cooked croquettes to a tray topped with absorbent paper and let to cool. Present with lemon wedges. Spinach Patties These delightful spinach and cheese fritters are a genuine delight. The crispy exterior opens up to a creamy interior. The fresh spinach imparts a fresh, slightly green flavor, while the dairy offers a savory, flavorful richness. Feel free to swap the cheese with cooked, crushed potatoes if you prefer. Makes 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the refrigerator) 3 tbsp olive oil 1 yellow onion, minced 2 cloves of garlic, crushed 100g kefalotyri, shredded 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), plus extra if necessary 3 eggs Cooking oil for deep-frying (or use neutral oil) Lemon wedges, to serve If using raw spinach, clean it thoroughly, discarding any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a little liquid over a medium flame. Once softened, drain in a colander for about 15 minutes, then squeeze out any extra water and reserve. When working with previously frozen spinach, carefully remove excess liquid. Heat the oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until tender, about a few minutes. Take off the stove. Place the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, red spice, breading and beaten eggs in a large bowl and spice with pepper and salt. Combine completely until incorporated. If the mixture looks too wet, mix in some more breadcrumbs. With your fingers, mold the mixture into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and put them on a baking sheet lined with wax paper. Cover and cool for at least 60 minutes. In a wide pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Fry the patties a few at a time for two to three minutes each side, turning so they are golden brown completely, then place on kitchen roll. Serve with fresh lemon. Kroketes Fakes Boasting a crispy exterior and moist center, these fritters are not only tasty but also a extremely wholesome snack or dish. Makes 12 45g brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml oil (half a cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp mint leaves, diced 1 tbsp fresh parsley, minced 1 large egg Salt and pepper, to liking Creamy yogurt and lemon slices, to accompany Add the dry lentils in a pot and fill with enough fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, including extra liquid to ensure the lentils immersed if necessary. Stir in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul completely and set aside in a bowl. Heat half of the