Delight in These Delectable Three Mediterranean Fried Patty Dishes

Keftedes me Prassa

Small pan-fried croquettes, often referred to as keftedes, stand as a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties offer a tasty fusion of rich minced beef with the gentle, slightly sweet essence of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and trim off the root ends and most of the green stalk. Slice into halves along the length then into 1.5-centimeter pieces. Put in a large skillet and fill with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and season liberally with pepper and salt. Combine thoroughly using your hands then shape a few scoops into a ball, flattening a slightly. Place on a plate and continue for the rest of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, cook the croquettes in batches until crispy on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the finished patties to a dish lined with absorbent paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese patties are a true treat. The crispy crust reveals a creamy center. The spinach brings a vibrant, slightly earthy note, while the grated cheese provides a deep, savory richness. It's possible to replace the cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it thoroughly, removing any hard stems, and cut into it into sizable portions. Place in a deep pan with a little water over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

If using defrosted spinach, thoroughly remove excess liquid.

Warm the oil in a frying pan over a moderate heat and fry the onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until blended. If the dough appears too wet, mix in some additional breading.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and set them on a plate covered with parchment paper. Wrap and cool for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Brown the fritters a handful for 2–3 minutes per side, rotating so they are golden brown completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a highly healthy appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon slices, to serve

Place the dry lentils in a pot and cover with plenty of water. Boil over a moderate heat for about 20 mins or until partially softened, pouring more water to keep the pulses immersed if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients thoroughly and put aside in a container.

Warm 50% of the