🔗 Share this article Enjoy These Delectable Three Mediterranean Fried Patty Dishes Leek Patties Petite pan-fried fritters, often known as keftedes, stand as a beloved delicacy in Sephardic cooking. These wonderful leek patties present a tasty fusion of savory ground beef with the subtle, mildly sweet flavour of leeks, and they are utterly addictive. Makes 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp parsley, diced ½ tsp paprika Oil, for pan-frying Lemon slices, to garnish Wash the fresh leeks well and trim off the base and most of the green tops. Slice in half lengthways then into 1.5cm pieces. Place in a large skillet and fill with water, then simmer over a medium heat for about 20 minutes or until cooked through. Strain the leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor liberally with pepper and salt. Stir thoroughly using your palms then shape a several spoonfuls into a ball, pressing a little. Put on a plate and continue for the rest of the preparation. Heat olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is sizzling, brown the fritters in small groups until golden brown on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Take out the ready patties to a plate covered with absorbent paper and allow to cool. Present with lemon wedges. Spinach Croquettes These amazing spinach and cheese patties are a genuine pleasure. The crunchy outside reveals a smooth interior. The fresh spinach adds a vibrant, moderately natural taste, while the cheese gives a savory, umami richness. Feel free to swap the dairy cheese with boiled, mashed potato if you like. Yields 16–18 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the refrigerator) 3 tbsp olive oil 1 yellow onion, minced 2 cloves of garlic, crushed 100g hard cheese, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), plus extra if necessary 3 large eggs Cooking oil for deep-frying (or use neutral oil) Fresh lemon, to garnish When using leafy greens, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any extra water and put aside. When working with previously frozen spinach, thoroughly squeeze out extra water. Warm the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until tender, about 4 minutes. Remove from the stove. Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Combine well until incorporated. If the mixture looks too loose, add some more breading. With your fingers, shape the preparation into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and put them on a tray topped with baking paper. Wrap and refrigerate for at least 1 hour. In a big skillet over moderate heat, preheat cooking oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes per side, rotating so they are golden brown completely, then put on paper towel. Serve with fresh lemon. Lentil Croquettes Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a highly wholesome bite or dish. Makes 12 45g dried brown lentils (one-quarter cup) 90g burghul (half a cup) 125ml extra virgin oil (½ cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, minced 1 fresh egg Salt and pepper, to taste Yogurt and lemon slices, to serve Add the lentils in a pan and cover with plenty of water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to ensure the lentils immersed if required. Mix in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients completely and set aside in a container. Heat a portion of the