Savor These Tasty 3 Mediterranean Fried Patty Creations

Leek Patties

Petite crispy patties, often referred to as keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These leek patties deliver a flavorful combination of rich minced beef with the delicate, sweetly mild flavour of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks well and cut away the base and the majority of the dark green parts. Chop in half longways then into half-inch slices. Put in a large skillet and fill with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and spice liberally with salt and pepper. Stir well using your palms then mold a couple of spoonfuls into a ball, pressing a slightly. Place on a plate and continue for the remaining of the ingredients.

Preheat oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the fritters in small groups until crispy on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Remove the finished fritters to a dish topped with paper towel and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true delight. The golden exterior opens up to a smooth interior. The spinach brings a vibrant, somewhat natural flavor, while the cheese provides a rich, umami richness. You can substitute the cheesy element with cooked, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

For leafy greens, wash it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount water over a medium heat. Once wilted, strain in a colander for about 15 mins, then press out any remaining moisture and set aside.

For defrosted spinach, completely squeeze out excess liquid.

Heat the olive oil in a pan over a medium heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Turn off the flame.

Put the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the mixture seems too loose, incorporate some additional crumbs.

Using your hands, shape the dough into oval croquettes a bit bigger than a walnut but more compact than an large egg, and put them on a plate topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat oil to a depth of about 1cm. Brown the patties a few at a time for two to three minutes per side, turning so they are crispy all over, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and cover with enough cold water. Boil over a moderate heat for about 20 minutes or until partially softened, adding additional water to ensure the legumes submerged if required.

Mix in the burghul and keep cooking until tender. Drain the ingredients thoroughly and reserve in a mixing bowl.

Warm half of the