Delight in These Delectable Triple Greek Fried Patty Dishes

Keftedes me Prassa

Small fried fritters, typically called keftedes, represent a beloved speciality in Sephardic Jewish culinary traditions. These leek patties offer a tasty fusion of hearty minced beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the leeks properly and remove the roots and the majority of the green stalk. Slice lengthwise lengthways then into 1.5cm pieces. Transfer in a deep frying pan and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and paprika and flavor liberally with salt and pepper. Combine completely using your fingers then mold a several scoops into a ball, shaping a little. Put on a platter and continue for the rest of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, fry the patties in batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Take out the cooked fritters to a plate covered with kitchen paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true treat. The crunchy outside reveals a creamy interior. The fresh spinach brings a fresh, somewhat natural flavor, while the grated cheese gives a savory, umami smoothness. It's possible to replace the dairy cheese with boiled, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once softened, remove in a sieve for about a quarter hour, then press out any remaining moisture and reserve.

If using defrosted spinach, carefully squeeze out excess liquid.

Heat the oil in a pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine completely until blended. If the mixture looks too wet, add some more crumbs.

With your fingers, form the mixture into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and put them on a tray covered with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a level of about half an inch. Fry the fritters a few at a time for two to three minutes per side, rotating so they are crispy all over, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only tasty but also a highly nutritious bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and fill with ample fresh water. Cook over a medium heat for about 20 mins or until partially softened, adding extra liquid to maintain the pulses immersed if necessary.

Stir in the bulgur wheat and keep cooking until tender. Strain the mixture well and put aside in a mixing bowl.

Warm a portion of the