🔗 Share this article Savor These Delectable Three Mediterranean Fried Patty Creations Leek Patties Small fried fritters, often known as keftedes, represent a treasured signature dish in Sephardic cuisine. These wonderful leek croquettes present a delicious fusion of hearty minced beef with the subtle, sweetly mild flavour of fresh leeks, making them absolutely irresistible. Yields 12 4 large leeks 250g minced beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp dill, minced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Olive oil, for cooking Fresh lemon wedges, to serve Wash the fresh leeks well and cut away the root ends and the bulk of the dark green parts. Slice lengthwise along the length then into half-inch pieces. Put in a deep frying pan and submerge with fresh water, then cook over a medium heat for about twenty minutes or until tender. Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and season well with salt and pepper. Combine thoroughly using your palms then shape a couple of scoops into a patty, shaping a slightly. Set on a plate and continue for the remaining of the ingredients. Preheat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Transfer the finished croquettes to a tray topped with paper towel and allow to cool. Present with lemon wedges. Spinach Croquettes These delightful spinach with cheese fritters are a real delight. The crunchy exterior gives way to a smooth center. The leafy spinach brings a vibrant, somewhat green taste, while the dairy offers a deep, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed potatoes if you like. Makes 16–18 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator) 3 tbsp extra virgin oil 1 onion, finely diced 2 garlic pieces, minced 100g kefalotyri, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g crumbs (1¼ cups), with more if needed 3 eggs Olive oil for deep-frying (or sunflower oil) Lemon wedges, to accompany When using leafy greens, rinse it well, discarding any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then remove any extra water and set aside. When working with defrosted spinach, carefully remove excess liquid. Heat the oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until tender, about a few minutes. Take off the stove. Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, spice, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine completely until combined. If the preparation looks too loose, incorporate some more breadcrumbs. By hand, form the mixture into elongated patties slightly larger than a walnut but more compact than an large egg, and set them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 60 minutes. In a wide pan over medium flame, preheat cooking oil to a depth of about 1cm. Brown the patties a few at a time for two to three minutes each side, flipping so they are golden brown completely, then transfer on paper towel. Offer with fresh lemon. Lentil Croquettes With their crunchy outside and soft inside, these fritters are not only delicious but also a extremely healthy bite or meal. Produces 12 45g dried brown lentils (0.25 cup) 90g burghul (½ cup) 125ml oil (½ cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp flat-leaf parsley, diced 1 large egg Seasoning, to liking Yogurt and lemon slices, to serve Put the brown lentils in a saucepan and cover with enough cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding additional water to maintain the legumes immersed if necessary. Mix in the burghul and proceed cooking until tender. Remove the water from the ingredients well and set aside in a bowl. Warm half of the