Delight in These Tasty Triple Hellenic Fried Patty Creations

Leek Croquettes

Petite crispy patties, often known as keftedes, stand as a cherished signature dish in Sephardic cuisine. These leek fritters offer a tasty fusion of hearty minced beef with the subtle, sweetly mild essence of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks carefully and remove the base and most of the green tops. Slice lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and spice liberally with pepper and salt. Combine thoroughly using your fingers then mold a several scoops into a ball, shaping a bit. Place on a platter and proceed for the balance of the mixture.

Warm oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is ready, fry the patties in batches until golden on both sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the cooked fritters to a plate topped with absorbent paper and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a real pleasure. The crunchy exterior opens up to a creamy interior. The spinach adds a bright, slightly earthy note, while the cheese gives a savory, umami creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, rinse it thoroughly, discarding any tough stems, and cut into it into large chunks. Place in a large saucepan with a small amount water over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then press out any excess liquid and set aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

Warm the olive oil in a skillet over a moderate heat and cook the onion and minced garlic until softened, about a few minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a container and spice with salt and pepper. Mix well until blended. If the preparation appears too loose, incorporate some extra crumbs.

Using your hands, shape the dough into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet topped with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, flipping so they are crispy everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these croquettes are not only tasty but also a wonderfully nutritious snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Add the lentils in a saucepan and fill with plenty of cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, including additional water to keep the pulses covered if needed.

Mix in the bulgur wheat and proceed cooking until softened. Drain the mixture completely and put aside in a container.

Heat a portion of the