Enjoy These Delectable 3 Mediterranean Fried Patty Recipes

Leek Croquettes

Small pan-fried fritters, often called keftedes, represent a cherished signature dish in Sephardic cuisine. These particular leek croquettes deliver a flavorful blend of savory ground beef with the subtle, slightly sweet flavour of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Slice in half along the length then into half-inch pieces. Transfer in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season well with pepper and salt. Stir well using your hands then shape a several spoonfuls into a patty, shaping a little. Place on a platter and proceed for the balance of the preparation.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is hot, cook the croquettes in batches until golden brown on all sides. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Remove the cooked fritters to a tray topped with absorbent paper and allow to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true treat. The crunchy exterior opens up to a creamy interior. The spinach adds a bright, somewhat earthy note, while the dairy offers a rich, umami creaminess. Feel free to swap the dairy cheese with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

When using leafy greens, rinse it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a big pot with a bit of hot water over a medium heat. Once cooked, remove in a sieve for about 15 minutes, then press out any excess liquid and put aside.

For defrosted spinach, completely squeeze out extra water.

Heat the olive oil in a pan over a medium flame and saute the onion and garlic until translucent, about four minutes. Remove from the heat.

Put the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with seasoning. Stir well until blended. If the mixture appears too wet, mix in some more breading.

By hand, form the dough into oval shapes a bit bigger than a nut but smaller than an chicken egg, and set them on a tray lined with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a amount of about half an inch. Fry the croquettes a small batch for two to three minutes per side, turning so they are crispy completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these fritters are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and fill with enough fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring additional water to maintain the pulses covered if needed.

Stir in the burghul and keep cooking until softened. Strain the lentils and burghul completely and reserve in a container.

Preheat 50% of the