🔗 Share this article Savor These Three Greek Fried Patty Recipes Keftedes me Prassa Bite-sized pan-fried fritters, typically called keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters present a delicious fusion of hearty ground beef with the subtle, slightly sweet essence of fresh leeks, and they are absolutely addictive. Produces 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for frying Lemon wedges, to accompany Wash the green leeks well and trim off the roots and most of the green tops. Slice in half longways then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until tender. Strain the leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season generously with seasoning. Mix completely using your palms then mold a several scoops into a patty, flattening a slightly. Place on a platter and repeat for the rest of the mixture. Preheat oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is ready, cook the croquettes in small groups until golden on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Take out the cooked patties to a tray lined with kitchen paper and let to cool. Offer with lemon slices. Keftes de Espinacha These amazing spinach and cheese fritters are a true pleasure. The golden crust gives way to a creamy interior. The spinach adds a bright, moderately earthy note, while the grated cheese provides a rich, umami richness. Feel free to swap the cheesy element with boiled, pureed spuds if you wish. Makes 16–18 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp oil 1 onion, diced small 2 cloves of garlic, crushed 100g salty cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g crumbs (about 1.25 cups), with more if necessary 3 large eggs Oil for deep-frying (or use sunflower oil) Lemon wedges, to garnish For leafy greens, wash it thoroughly, discarding any hard stems, and cut into it into sizable portions. Place in a deep pan with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about 15 mins, then remove any excess liquid and reserve. If using defrosted spinach, completely remove extra water. Heat the oil in a skillet over a medium heat and cook the diced onion and garlic cloves until softened, about a few minutes. Take off the heat. Place the prepared spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until combined. If the mixture looks too soft, incorporate some additional breading. By hand, form the preparation into elongated patties somewhat larger than a walnut but less bulky than an egg, and put them on a baking sheet topped with wax paper. Seal and cool for at least one hour. In a large frying pan over medium heat, preheat cooking oil to a depth of about 1cm. Cook the fritters a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on kitchen roll. Present with fresh lemon. Lentil Patties With their golden crust and soft inside, these patties are not only tasty but also a highly wholesome appetizer or dish. Makes 12 45g dry lentils (0.25 cup) 90g burghul (0.5 cup) 125ml oil (½ cup) 1 onion, minced 1 tsp cumin powder 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, diced 1 egg Seasoning, to preference Yogurt and lemon slices, to serve Add the brown lentils in a pot and cover with plenty of water. Boil over a moderate heat for about 20 minutes or until nearly done, including more water to ensure the legumes immersed if required. Add the burghul and proceed cooking until tender. Drain the mixture completely and reserve in a container. Heat a portion of the