🔗 Share this article Delight in These Delectable 3 Mediterranean Fried Patty Creations Leek Patties Bite-sized pan-fried croquettes, typically called keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a delicious fusion of hearty beef with the gentle, slightly sweet essence of leeks, rendering them truly crave-worthy. Yields 12 4 fresh leeks 250g minced beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp fresh parsley, diced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon slices, to garnish Wash the fresh leeks properly and remove the roots and most of the dark green parts. Slice in half longways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until cooked through. Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and season liberally with seasoning. Combine completely using your fingers then form a several tablespoonfuls into a croquette, shaping a slightly. Place on a platter and proceed for the rest of the preparation. Preheat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the patties in batches until golden on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the finished fritters to a plate lined with kitchen paper and permit to rest. Serve with fresh lemon. Spinach Patties These delightful cheesy spinach fritters are a genuine delight. The golden outside opens up to a soft interior. The leafy spinach adds a fresh, somewhat earthy taste, while the grated cheese gives a deep, savory richness. It's possible to replace the cheese with boiled, pureed potato if you like. Produces 16–18 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the cooler) 3 tbsp oil 1 onion, minced 2 cloves of garlic, finely chopped 100g hard cheese, shredded 80g ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), with more if needed 3 large eggs Olive oil for frying (or use sunflower oil) Lemon slices, to accompany For fresh spinach, clean it carefully, removing any tough stems, and roughly chop it into large chunks. Put in a deep pan with a little water over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then remove any excess liquid and reserve. For previously frozen spinach, completely squeeze out unwanted moisture. Preheat the olive oil in a skillet over a moderate heat and saute the diced onion and minced garlic until softened, about a few minutes. Take off the flame. Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Combine well until blended. If the mixture seems too loose, incorporate some extra crumbs. With your fingers, form the dough into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and put them on a tray lined with parchment paper. Seal and chill for at least one hour. In a large frying pan over moderate heat, heat oil to a amount of about 1cm. Brown the patties a handful for two to three minutes per side, flipping so they are crispy completely, then transfer on absorbent paper. Serve with lemon slices. Lentil Croquettes Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely wholesome bite or meal. Makes 12 45g dried brown lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp mint leaves, chopped 1 tbsp fresh parsley, minced 1 fresh egg Seasoning, to taste Yogurt and lemon wedges, to garnish Place the brown lentils in a saucepan and submerge with enough cold water. Cook over a medium flame for about 20 mins or until almost cooked, pouring additional water to keep the lentils immersed if required. Add the burghul and keep cooking until tender. Strain the lentils and burghul thoroughly and set aside in a bowl. Heat a portion of the