Enjoy These Delectable Triple Hellenic Fried Patty Dishes

Leek Croquettes

Petite pan-fried fritters, often known as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These leek croquettes deliver a delicious combination of savory beef with the subtle, sweetly mild flavour of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the green leeks carefully and trim off the root ends and most of the green tops. Cut in half lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and paprika and spice well with pepper and salt. Combine well using your fingers then form a several scoops into a croquette, pressing a slightly. Set on a tray and continue for the rest of the mixture.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is ready, cook the croquettes in small batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a tray topped with paper towel and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a real pleasure. The golden outside opens up to a soft center. The spinach brings a vibrant, slightly earthy taste, while the dairy provides a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to accompany

For fresh spinach, rinse it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a medium flame. Once softened, remove in a colander for about a quarter hour, then press out any extra water and put aside.

If using defrosted spinach, completely squeeze out excess liquid.

Heat the olive oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix well until blended. If the mixture looks too loose, mix in some extra crumbs.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut but smaller than an egg, and set them on a baking sheet covered with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over medium flame, preheat oil to a amount of about 1 centimeter. Cook the fritters a handful for two to three minutes each side, flipping so they are crispy everywhere, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a extremely nutritious snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Add the brown lentils in a pan and submerge with ample cold water. Simmer over a medium flame for about twenty minutes or until nearly done, adding extra liquid to keep the lentils submerged if necessary.

Mix in the burghul and continue cooking until tender. Remove the water from the lentils and burghul completely and set aside in a container.

Heat 50% of the