Savor These Delectable Triple Hellenic Fried Patty Creations

Leek Croquettes

Small crispy patties, typically known as keftedes, stand as a cherished speciality in Sephardic cuisine. These leek fritters offer a delicious fusion of savory beef with the delicate, sweetly mild essence of fresh leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks well and trim off the base and most of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Combine well using your hands then shape a few scoops into a ball, pressing a little. Set on a tray and continue for the rest of the mixture.

Warm oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, fry the croquettes in small groups until golden on both sides. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Take out the cooked patties to a tray covered with absorbent paper and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true pleasure. The crispy crust gives way to a smooth filling. The fresh spinach brings a bright, slightly natural flavor, while the grated cheese offers a rich, savory creaminess. Feel free to swap the cheesy element with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

For fresh spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount liquid over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and reserve.

If using previously frozen spinach, completely remove extra water.

Warm the cooking oil in a pan over a medium heat and cook the diced onion and garlic until tender, about a few minutes. Remove from the flame.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until blended. If the mixture appears too wet, mix in some more breading.

By hand, shape the mixture into oval shapes somewhat larger than a nut but smaller than an large egg, and put them on a tray lined with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a level of about half an inch. Cook the fritters a few at a time for two to three minutes on both sides, turning so they are golden everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only flavorful but also a extremely healthy snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to accompany

Place the dry lentils in a pot and submerge with plenty of water. Simmer over a medium heat for about 20 minutes or until partially softened, including extra liquid to maintain the pulses covered if necessary.

Stir in the burghul and keep cooking until softened. Strain the ingredients thoroughly and set aside in a container.

Heat a portion of the