Savor These Tasty Three Mediterranean Fried Patty Dishes

Leek Patties

Small crispy croquettes, typically called keftedes, represent a treasured delicacy in Sephardic cuisine. These leek patties present a delicious blend of rich beef with the delicate, slightly sweet taste of fresh leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks well and remove the roots and the majority of the green tops. Cut lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and fill with cold water, then cook over a medium heat for about twenty minutes or until softened.

Drain the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Mix thoroughly using your palms then form a couple of spoonfuls into a ball, pressing a little. Put on a plate and repeat for the remaining of the mixture.

Warm cooking oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the patties in small groups until golden brown on all sides. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Transfer the cooked croquettes to a tray topped with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach patties are a true pleasure. The golden exterior opens up to a soft center. The leafy spinach brings a bright, slightly green taste, while the cheese offers a savory, flavorful richness. Feel free to swap the cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it thoroughly, removing any stalks, and cut into it into sizable portions. Place in a large saucepan with a small amount water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

If using defrosted spinach, thoroughly press out excess liquid.

Warm the cooking oil in a skillet over a medium heat and saute the diced onion and garlic until softened, about a few minutes. Remove from the stove.

Place the wilted spinach, fried onion and garlic, kefalotyri, ricotta, spice, paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Combine completely until blended. If the mixture appears too loose, incorporate some more crumbs.

By hand, form the mixture into oval croquettes somewhat larger than a nut but more compact than an egg, and put them on a tray topped with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, warm olive oil to a amount of about half an inch. Brown the patties a handful for two to three minutes on both sides, flipping so they are golden completely, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a saucepan and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, including extra liquid to ensure the lentils submerged if needed.

Add the burghul and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a container.

Preheat a portion of the