Delight in These Triple Greek Fried Patty Creations

Leek Patties

Petite crispy patties, commonly called keftedes, represent a treasured speciality in Sephardic culinary traditions. These wonderful leek croquettes offer a delicious blend of rich ground beef with the delicate, slightly sweet flavour of leeks, making them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks well and remove the root ends and most of the dark green parts. Slice in half along the length then into half-inch pieces. Place in a deep pan and submerge with cold water, then cook over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and season well with seasoning. Combine completely using your palms then shape a couple of tablespoonfuls into a patty, flattening a bit. Put on a tray and continue for the rest of the ingredients.

Heat oil in a skillet to a level of about 2cm over a medium flame. When the oil is ready, fry the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Transfer the finished patties to a dish lined with paper towel and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a genuine pleasure. The crispy crust opens up to a soft interior. The spinach imparts a bright, moderately green note, while the grated cheese provides a savory, savory creaminess. It's possible to replace the cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

For raw spinach, clean it well, removing any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a little water over a medium flame. Once softened, strain in a colander for about 15 minutes, then press out any excess liquid and set aside.

If using thawed frozen spinach, thoroughly press out extra water.

Preheat the olive oil in a skillet over a moderate heat and saute the onion and garlic cloves until softened, about four minutes. Turn off the stove.

Put the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with seasoning. Combine completely until combined. If the dough appears too soft, mix in some extra breading.

Using your hands, mold the mixture into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a baking sheet topped with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Brown the fritters a small batch for a couple of minutes on both sides, rotating so they are crispy completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these patties are not only tasty but also a extremely wholesome appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Add the lentils in a pot and submerge with enough water. Boil over a moderate heat for about 20 minutes or until partially softened, including additional water to keep the legumes submerged if necessary.

Add the burghul and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Preheat half of the