🔗 Share this article Delight in These Triple Greek Fried Patty Creations Leek Croquettes Bite-sized crispy croquettes, often called keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These leek patties offer a tasty blend of savory beef with the subtle, mildly sweet flavour of leeks, and they are absolutely addictive. Produces 12 4 large leeks 250g minced beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp sweet paprika Olive oil, for pan-frying Lemon wedges, to serve Clean the green leeks carefully and cut away the base and the bulk of the green stalk. Cut into halves longways then into 1.5-centimeter pieces. Put in a large skillet and submerge with water, then heat over a moderate heat for about 20 minutes or until cooked through. Strain the softened leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and paprika and flavor generously with pepper and salt. Mix well using your hands then shape a several scoops into a ball, pressing a little. Place on a platter and repeat for the balance of the ingredients. Heat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is sizzling, cook the fritters in batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Transfer the ready fritters to a plate lined with absorbent paper and permit to rest. Offer with fresh lemon. Spinach Patties These spinach with cheese croquettes are a genuine delight. The crispy outside reveals a smooth center. The spinach brings a fresh, slightly green note, while the cheese gives a rich, umami smoothness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you prefer. Produces 16–18 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the refrigerator) 3 tbsp extra virgin oil 1 yellow onion, diced small 2 garlic cloves, crushed 100g hard cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g crumbs (about 1.25 cups), with more if required 3 large eggs Cooking oil for pan-frying (or use neutral oil) Lemon slices, to garnish When using leafy greens, clean it carefully, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a little water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then squeeze out any excess liquid and reserve. When working with thawed frozen spinach, completely press out unwanted moisture. Preheat the cooking oil in a frying pan over a medium flame and fry the onion and garlic until tender, about 4 minutes. Remove from the flame. Put the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Stir well until incorporated. If the mixture looks too loose, mix in some extra breading. With your fingers, form the preparation into oval croquettes slightly larger than a nut but less bulky than an large egg, and set them on a tray topped with parchment paper. Seal and cool for at least 1 hour. In a large frying pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes each side, turning so they are crispy everywhere, then place on kitchen roll. Present with lemon wedges. Lentil Croquettes Featuring a golden crust and tender interior, these fritters are not only flavorful but also a highly wholesome bite or meal. Makes 12 45g brown lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp parsley, minced 1 fresh egg Salt and pepper, to preference Creamy yogurt and lemon wedges, to garnish Add the brown lentils in a pan and submerge with enough cold water. Cook over a medium flame for about 20 mins or until nearly done, including extra liquid to maintain the legumes submerged if necessary. Stir in the cracked wheat and keep cooking until tender. Drain the ingredients completely and reserve in a mixing bowl. Preheat 50% of the