Delight in These Delectable Triple Hellenic Fried Patty Creations

Leek Patties

Bite-sized pan-fried patties, typically called keftedes, are a cherished signature dish in Jewish cooking. These wonderful leek croquettes offer a delicious fusion of savory minced beef with the subtle, mildly sweet flavour of fresh leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks well and remove the roots and the majority of the green tops. Slice in half lengthways then into 1.5cm rounds. Transfer in a large skillet and cover with water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and paprika and season generously with salt and pepper. Combine completely using your hands then shape a few tablespoonfuls into a ball, flattening a slightly. Set on a tray and continue for the balance of the mixture.

Warm cooking oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is hot, fry the fritters in small groups until crispy on each side. (Do not fill the skillet as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a plate topped with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine pleasure. The crunchy outside opens up to a creamy interior. The fresh spinach imparts a vibrant, slightly natural note, while the cheese offers a savory, umami richness. You can substitute the dairy cheese with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

For raw spinach, rinse it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Transfer in a big pot with a bit of water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then remove any extra water and put aside.

When working with thawed frozen spinach, completely press out excess liquid.

Warm the cooking oil in a skillet over a medium heat and fry the onion and garlic until translucent, about four minutes. Turn off the flame.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until incorporated. If the preparation appears too soft, mix in some extra breadcrumbs.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a tray topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a amount of about half an inch. Brown the patties a small batch for a couple of minutes per side, flipping so they are golden brown all over, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only tasty but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and cover with ample fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, adding additional water to keep the legumes immersed if needed.

Mix in the burghul and continue cooking until tender. Strain the lentils and burghul completely and put aside in a bowl.

Heat a portion of the