🔗 Share this article Savor These Delectable 3 Greek Fried Patty Dishes Leek Croquettes Petite pan-fried croquettes, commonly referred to as keftedes, represent a beloved signature dish in Jewish cuisine. These wonderful leek patties deliver a delicious combination of hearty minced beef with the subtle, slightly sweet flavour of tender leeks, and they are absolutely crave-worthy. Makes 12 4 fresh leeks 250g minced beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp parsley, minced ½ tsp mild paprika Oil, for cooking Fresh lemon wedges, to accompany Wash the green leeks well and remove the roots and most of the dark green parts. Cut lengthwise lengthways then into half-inch rounds. Put in a deep frying pan and fill with water, then heat over a medium flame for about 20 minutes or until cooked through. Strain the cooked leeks and put in a big bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and season liberally with salt and pepper. Combine well using your hands then shape a couple of spoonfuls into a patty, shaping a bit. Place on a platter and repeat for the remaining of the ingredients. Heat olive oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the cooked patties to a dish lined with absorbent paper and allow to rest. Serve with lemon slices. Spinach Croquettes These amazing cheesy spinach fritters are a true treat. The crispy outside gives way to a creamy filling. The fresh spinach imparts a vibrant, moderately green note, while the cheese provides a savory, flavorful creaminess. It's possible to replace the cheese with cooked, pureed potatoes if you wish. Produces 16–18 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the cooler) 3 tbsp extra virgin oil 1 large onion, minced 2 cloves of garlic, crushed 100g kefalotyri, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), plus extra if needed 3 large eggs Oil for deep-frying (or alternatively sunflower oil) Fresh lemon, to serve If using raw spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a medium heat. Once softened, remove in a sieve for about a quarter hour, then remove any remaining moisture and reserve. For thawed frozen spinach, completely press out extra water. Heat the olive oil in a pan over a medium flame and cook the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the heat. Put the prepared spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Stir thoroughly until combined. If the dough appears too wet, mix in some additional breading. By hand, shape the mixture into elongated patties a bit bigger than a nut but smaller than an large egg, and put them on a baking sheet topped with parchment paper. Seal and chill for at least 1 hour. In a large frying pan over medium heat, warm oil to a amount of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes each side, turning so they are golden brown completely, then place on paper towel. Present with fresh lemon. Lentil Patties With their crunchy outside and soft inside, these fritters are not only flavorful but also a extremely nutritious bite or main course. Yields 12 45g brown lentils (¼ cup) 90g burghul (0.5 cup) 125ml oil (½ cup) 1 large onion, minced 1 tsp ground cumin 1 tbsp mint leaves, chopped 1 tbsp fresh parsley, minced 1 large egg Pepper and salt, to preference Creamy yogurt and lemon slices, to serve Put the lentils in a pan and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until almost cooked, adding additional water to ensure the legumes covered if necessary. Stir in the burghul and proceed cooking until softened. Drain the mixture completely and set aside in a mixing bowl. Heat 50% of the