🔗 Share this article Enjoy These 3 Greek Fried Patty Recipes Leek Patties Bite-sized pan-fried patties, typically known as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These leek croquettes deliver a flavorful fusion of savory ground beef with the gentle, slightly sweet taste of fresh leeks, rendering them truly irresistible. Produces 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Lemon wedges, to garnish Clean the fresh leeks well and remove the roots and the majority of the green tops. Cut lengthwise lengthways then into 1.5-centimeter rounds. Place in a deep pan and fill with cold water, then heat over a medium heat for about twenty minutes or until tender. Drain the cooked leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice generously with seasoning. Mix completely using your palms then shape a couple of spoonfuls into a ball, flattening a slightly. Set on a tray and proceed for the rest of the ingredients. Warm oil in a pan to a amount of about 2cm over a medium flame. When the oil is ready, fry the patties in small groups until crispy on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the ready patties to a tray lined with kitchen paper and let to drain. Offer with fresh lemon. Spinach Patties These cheesy spinach fritters are a true treat. The crispy exterior reveals a smooth center. The leafy spinach imparts a fresh, moderately earthy note, while the grated cheese gives a deep, umami richness. Feel free to swap the dairy cheese with boiled, pureed potato if you wish. Makes 16–18 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator) 3 tbsp oil 1 yellow onion, minced 2 garlic cloves, crushed 100g hard cheese, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), with more if required 3 fresh eggs Oil for deep-frying (or sunflower oil) Lemon wedges, to accompany When using fresh spinach, clean it carefully, discarding any tough stems, and cut into it into large chunks. Transfer in a deep pan with a bit of water over a medium heat. Once wilted, strain in a colander for about 15 minutes, then remove any remaining moisture and put aside. When working with defrosted spinach, completely squeeze out excess liquid. Heat the oil in a skillet over a medium heat and fry the diced onion and minced garlic until softened, about four minutes. Remove from the stove. Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir completely until incorporated. If the dough seems too soft, add some additional breading. Using your hands, form the dough into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a plate topped with parchment paper. Wrap and cool for at least 60 minutes. In a big skillet over medium flame, warm olive oil to a depth of about half an inch. Brown the patties a few at a time for 2–3 minutes per side, flipping so they are crispy all over, then place on kitchen roll. Present with lemon wedges. Kroketes Fakes Featuring a crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully healthy bite or dish. Makes 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (half a cup) 125ml oil (0.5 cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp parsley, diced 1 fresh egg Pepper and salt, to taste Yogurt and lemon wedges, to serve Add the dry lentils in a pan and cover with enough cold water. Simmer over a medium heat for about 20 mins or until nearly done, pouring additional water to maintain the lentils covered if necessary. Add the bulgur wheat and proceed cooking until softened. Drain the mixture well and set aside in a bowl. Preheat half of the