🔗 Share this article Savor These Triple Mediterranean Fried Patty Dishes Leek Patties Small crispy patties, typically known as keftedes, represent a beloved speciality in Sephardic culinary traditions. These leek croquettes deliver a tasty fusion of hearty ground beef with the subtle, mildly sweet taste of leeks, and they are utterly irresistible. Makes 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon slices, to garnish Wash the fresh leeks well and remove the root ends and the bulk of the dark green parts. Chop lengthwise longways then into half-inch pieces. Place in a large skillet and cover with water, then simmer over a moderate heat for about 20 minutes or until tender. Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Combine thoroughly using your fingers then shape a couple of tablespoonfuls into a ball, shaping a little. Put on a platter and continue for the balance of the mixture. Heat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, cook the croquettes in batches until golden on each side. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the cooked fritters to a plate topped with absorbent paper and permit to rest. Offer with fresh lemon. Spinach Croquettes These amazing cheesy spinach patties are a genuine treat. The crispy crust reveals a soft center. The spinach brings a fresh, slightly natural flavor, while the cheese offers a rich, flavorful creaminess. Feel free to swap the cheese with boiled, mashed potatoes if you prefer. Makes 16–18 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the fridge) 3 tbsp oil 1 large onion, finely diced 2 cloves of garlic, crushed 100g hard cheese, shredded 80g ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g breadcrumbs (1 and ¼ cups), additional if necessary 3 large eggs Oil for pan-frying (or alternatively neutral oil) Fresh lemon, to garnish When using leafy greens, rinse it carefully, removing any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of water over a medium heat. Once softened, drain in a strainer for about 15 mins, then squeeze out any extra water and set aside. When working with defrosted spinach, thoroughly remove extra water. Preheat the olive oil in a skillet over a medium flame and saute the diced onion and garlic cloves until tender, about a few minutes. Take off the heat. Place the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and eggs in a container and season with salt and pepper. Stir thoroughly until blended. If the dough seems too soft, mix in some additional breadcrumbs. By hand, form the preparation into oval shapes a bit bigger than a nut but smaller than an egg, and place them on a plate covered with baking paper. Wrap and chill for at least one hour. In a large frying pan over medium heat, heat oil to a amount of about 1cm. Fry the patties a few at a time for two to three minutes each side, rotating so they are golden completely, then place on kitchen roll. Offer with fresh lemon. Lentil Croquettes Featuring a golden crust and soft inside, these fritters are not only delicious but also a highly wholesome snack or dish. Yields 12 45g dry lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml olive oil (½ cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp fresh parsley, diced 1 fresh egg Seasoning, to preference Greek yoghurt and fresh lemon, to accompany Put the dry lentils in a pot and submerge with plenty of cold water. Cook over a medium heat for about 20 mins or until nearly done, including more water to maintain the legumes immersed if required. Stir in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients thoroughly and put aside in a container. Warm half of the