Savor These Three Mediterranean Fried Patty Creations

Keftedes me Prassa

Bite-sized crispy croquettes, typically referred to as keftedes, represent a treasured speciality in Sephardic culinary traditions. These particular leek fritters deliver a delicious blend of hearty minced beef with the gentle, sweetly mild taste of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the leeks properly and trim off the base and the majority of the dark green parts. Cut in half longways then into 1.5cm rounds. Place in a deep pan and cover with water, then heat over a medium heat for about 20 mins or until softened.

Drain the leeks and transfer in a mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Mix well using your hands then shape a several spoonfuls into a patty, pressing a little. Set on a tray and continue for the balance of the ingredients.

Preheat cooking oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is hot, cook the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Remove the cooked fritters to a dish covered with paper towel and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine delight. The crispy crust reveals a soft interior. The fresh spinach adds a vibrant, slightly earthy note, while the dairy offers a deep, savory creaminess. It's possible to replace the cheesy element with steamed, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, wash it well, discarding any stalks, and coarsely chop it into big pieces. Place in a deep pan with a bit of hot water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

If using defrosted spinach, thoroughly remove unwanted moisture.

Heat the oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a container and season with salt and pepper. Stir thoroughly until combined. If the preparation seems too wet, add some more breadcrumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and place them on a plate covered with wax paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, heat oil to a amount of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, rotating so they are golden brown completely, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and moist center, these patties are not only flavorful but also a extremely nutritious appetizer or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a pan and submerge with plenty of cold water. Simmer over a moderate heat for about 20 mins or until nearly done, adding additional water to ensure the lentils immersed if necessary.

Mix in the bulgur wheat and keep cooking until tender. Strain the mixture well and reserve in a container.

Preheat a portion of the