Enjoy These 3 Mediterranean Fried Patty Dishes

Leek Patties

Petite crispy fritters, often called keftedes, represent a treasured speciality in Jewish cooking. These leek patties offer a tasty blend of savory minced beef with the subtle, sweetly mild essence of leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks well and remove the roots and the bulk of the green tops. Cut in half along the length then into half-inch rounds. Put in a large skillet and submerge with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and spice and spice liberally with salt and pepper. Mix completely using your hands then mold a couple of spoonfuls into a patty, flattening a slightly. Place on a platter and proceed for the rest of the preparation.

Preheat oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is ready, fry the patties in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the ready patties to a dish topped with paper towel and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a genuine pleasure. The crispy exterior reveals a soft filling. The spinach brings a vibrant, moderately earthy note, while the dairy offers a deep, savory smoothness. It's possible to replace the cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to accompany

When using leafy greens, wash it well, removing any stalks, and cut into it into big pieces. Put in a big pot with a small amount water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then squeeze out any extra water and put aside.

If using previously frozen spinach, carefully press out excess liquid.

Heat the oil in a pan over a medium flame and cook the onion and minced garlic until tender, about four minutes. Take off the flame.

Place the prepared spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with seasoning. Mix completely until combined. If the preparation seems too loose, add some additional breading.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut but less bulky than an egg, and place them on a baking sheet covered with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, heat cooking oil to a level of about half an inch. Brown the fritters a handful for a couple of minutes each side, rotating so they are crispy completely, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only flavorful but also a extremely healthy appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Add the lentils in a pot and cover with ample water. Simmer over a medium flame for about 20 minutes or until partially softened, including extra liquid to maintain the lentils submerged if necessary.

Mix in the cracked wheat and proceed cooking until softened. Strain the ingredients completely and reserve in a container.

Preheat 50% of the