🔗 Share this article Enjoy These Delectable Three Mediterranean Fried Patty Dishes Leek Patties Small crispy croquettes, often called keftedes, represent a beloved speciality in Sephardic Jewish culinary traditions. These particular leek croquettes offer a delicious combination of hearty minced beef with the subtle, sweetly mild flavour of fresh leeks, making them absolutely crave-worthy. Makes 12 4 leeks 250g minced beef meat 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Oil, for pan-frying Lemon wedges, to accompany Clean the fresh leeks carefully and remove the roots and most of the dark green parts. Cut into halves longways then into 1.5-centimeter slices. Put in a deep pan and fill with fresh water, then cook over a medium flame for about twenty minutes or until tender. Drain the leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, dill, parsley and sweet paprika and spice liberally with seasoning. Stir completely using your palms then form a several scoops into a patty, flattening a bit. Place on a plate and proceed for the rest of the mixture. Warm oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the patties in batches until golden brown on all sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Take out the finished patties to a dish lined with paper towel and permit to drain. Serve with lemon wedges. Keftes de Espinacha These amazing cheesy spinach patties are a true treat. The golden outside opens up to a creamy interior. The spinach imparts a vibrant, slightly natural taste, while the cheese provides a deep, umami richness. Feel free to swap the cheesy element with cooked, crushed potato if you prefer. Makes 16–18 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the cooler) 3 tbsp olive oil 1 yellow onion, diced small 2 garlic pieces, minced 100g salty cheese, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g crumbs (1¼ cups), with more if needed 3 large eggs Cooking oil for deep-frying (or alternatively neutral oil) Lemon slices, to serve For fresh spinach, wash it well, getting rid of any stalks, and roughly chop it into sizable portions. Put in a deep pan with a little liquid over a medium flame. Once cooked, strain in a sieve for about 15 mins, then remove any remaining moisture and set aside. If using thawed frozen spinach, carefully remove excess liquid. Heat the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic until translucent, about a few minutes. Turn off the flame. Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir completely until blended. If the dough seems too loose, incorporate some more crumbs. With your fingers, shape the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes. In a wide pan over medium heat, preheat oil to a level of about 1cm. Brown the fritters a small batch for two to three minutes each side, flipping so they are golden brown completely, then transfer on absorbent paper. Present with fresh lemon. Kroketes Fakes With their crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully healthy appetizer or dish. Makes 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml oil (½ cup) 1 yellow onion, minced 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp fresh parsley, diced 1 fresh egg Seasoning, to taste Greek yoghurt and fresh lemon, to accompany Place the dry lentils in a pot and submerge with plenty of water. Cook over a moderate heat for about 20 mins or until nearly done, adding extra liquid to keep the pulses covered if required. Stir in the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and reserve in a bowl. Warm a portion of the