🔗 Share this article Delight in These 3 Mediterranean Fried Patty Creations Leek Patties Petite pan-fried croquettes, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These particular leek fritters deliver a delicious combination of rich beef with the gentle, mildly sweet flavour of fresh leeks, rendering them absolutely addictive. Yields 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp parsley, finely chopped ½ tsp mild paprika Oil, for cooking Lemon slices, to serve Wash the green leeks properly and remove the root ends and the majority of the green tops. Chop in half longways then into half-inch rounds. Place in a large skillet and cover with cold water, then cook over a medium heat for about 20 minutes or until cooked through. Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and paprika and season well with pepper and salt. Mix well using your palms then mold a couple of tablespoonfuls into a ball, pressing a slightly. Put on a tray and proceed for the remaining of the mixture. Preheat oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, cook the fritters in small batches until golden on each side. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Take out the ready croquettes to a plate covered with paper towel and permit to rest. Offer with fresh lemon. Spinach Patties These amazing cheesy spinach patties are a real pleasure. The crispy outside reveals a smooth filling. The fresh spinach adds a vibrant, moderately green flavor, while the dairy gives a savory, savory smoothness. Feel free to swap the dairy cheese with cooked, pureed spuds if you wish. Yields 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator) 3 tbsp olive oil 1 yellow onion, finely diced 2 garlic pieces, finely chopped 100g salty cheese, shredded 80g ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), additional if necessary 3 eggs Cooking oil for pan-frying (or sunflower oil) Lemon slices, to accompany If using fresh spinach, rinse it well, getting rid of any tough stems, and cut into it into large chunks. Put in a big pot with a little water over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any extra water and put aside. If using defrosted spinach, completely remove excess liquid. Heat the cooking oil in a frying pan over a moderate heat and cook the diced onion and garlic until translucent, about 4 minutes. Remove from the flame. Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the dough appears too loose, add some additional crumbs. With your fingers, shape the dough into elongated patties somewhat larger than a walnut shell but smaller than an egg, and place them on a baking sheet covered with baking paper. Cover and cool for at least 60 minutes. In a large frying pan over moderate heat, warm olive oil to a depth of about 1 centimeter. Fry the croquettes a handful for a couple of minutes on both sides, rotating so they are crispy everywhere, then place on absorbent paper. Serve with lemon wedges. Kroketes Fakes With their golden crust and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or meal. Produces 12 45g dry lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml oil (½ cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, minced 1 fresh egg Salt and pepper, to preference Yogurt and lemon wedges, to serve Place the brown lentils in a saucepan and cover with ample fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to keep the pulses submerged if needed. Mix in the burghul and proceed cooking until tender. Strain the mixture thoroughly and put aside in a mixing bowl. Warm half of the