🔗 Share this article Savor These Delectable 3 Greek Fried Patty Dishes Leek Croquettes Small fried fritters, commonly known as keftedes, stand as a treasured signature dish in Jewish cuisine. These wonderful leek fritters present a flavorful blend of savory ground beef with the subtle, sweetly mild essence of leeks, and they are absolutely crave-worthy. Yields 12 4 large leeks 250g minced beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Lemon slices, to garnish Thoroughly wash the fresh leeks carefully and cut away the root ends and the bulk of the dark green parts. Slice lengthwise longways then into 1.5cm slices. Put in a large skillet and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through. Strain the leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Combine well using your fingers then mold a several tablespoonfuls into a ball, pressing a bit. Put on a platter and repeat for the remaining of the mixture. Warm cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is ready, fry the patties in small groups until golden on all sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Take out the finished croquettes to a tray lined with paper towel and permit to drain. Serve with lemon slices. Spinach Patties These delightful cheesy spinach fritters are a real pleasure. The crunchy crust reveals a smooth filling. The spinach brings a bright, slightly earthy flavor, while the dairy provides a rich, umami creaminess. It's possible to replace the dairy cheese with steamed, crushed spuds if you like. Yields 16–18 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator) 3 tbsp oil 1 large onion, diced small 2 garlic pieces, minced 100g kefalotyri, shredded 80g soft cheese ½ tsp fresh nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), plus extra if required 3 large eggs Cooking oil for deep-frying (or alternatively sunflower oil) Lemon wedges, to accompany If using leafy greens, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a little water over a medium heat. Once softened, strain in a strainer for about 15 mins, then press out any remaining moisture and reserve. If using defrosted spinach, thoroughly squeeze out extra water. Warm the cooking oil in a skillet over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the stove. Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Mix completely until blended. If the mixture looks too wet, mix in some additional crumbs. Using your hands, mold the preparation into oval shapes slightly larger than a nut but smaller than an egg, and place them on a baking sheet lined with baking paper. Seal and chill for at least 1 hour. In a large frying pan over medium heat, preheat olive oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes per side, flipping so they are golden brown everywhere, then put on absorbent paper. Offer with fresh lemon. Lentil Patties With their crispy exterior and soft inside, these patties are not only flavorful but also a extremely nutritious appetizer or main course. Yields 12 45g dry lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml olive oil (half a cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, diced 1 egg Pepper and salt, to liking Greek yoghurt and fresh lemon, to accompany Put the brown lentils in a pan and submerge with plenty of cold water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring additional water to keep the legumes submerged if needed. Mix in the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and set aside in a mixing bowl. Warm half of the