Enjoy These Delectable Three Mediterranean Fried Patty Recipes

Keftedes me Prassa

Petite fried croquettes, often called keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These leek patties deliver a flavorful combination of rich ground beef with the subtle, slightly sweet taste of leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and remove the roots and the majority of the dark green parts. Chop into halves longways then into 1.5-centimeter pieces. Place in a deep pan and fill with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Combine well using your palms then form a couple of scoops into a ball, flattening a bit. Set on a plate and proceed for the balance of the ingredients.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, cook the croquettes in small batches until golden on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Remove the finished patties to a dish lined with paper towel and let to drain.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a real pleasure. The golden crust reveals a creamy center. The fresh spinach imparts a fresh, somewhat natural note, while the dairy offers a rich, flavorful richness. It's possible to replace the cheesy element with boiled, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, clean it carefully, removing any stalks, and roughly chop it into large chunks. Put in a big pot with a bit of water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then press out any extra water and set aside.

For thawed frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and saute the onion and minced garlic until softened, about four minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir completely until incorporated. If the mixture looks too soft, incorporate some more crumbs.

With your fingers, form the dough into elongated patties slightly larger than a walnut but more compact than an large egg, and place them on a tray covered with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a level of about 1 centimeter. Cook the patties a small batch for 2–3 minutes on both sides, rotating so they are crispy everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a highly wholesome snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Put the lentils in a pot and submerge with ample cold water. Boil over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to keep the legumes immersed if required.

Mix in the bulgur wheat and proceed cooking until tender. Strain the ingredients thoroughly and set aside in a container.

Heat half of the