🔗 Share this article Savor These Tasty Three Mediterranean Fried Patty Dishes Keftedes me Prassa Petite crispy croquettes, commonly referred to as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes deliver a flavorful blend of rich minced beef with the subtle, slightly sweet taste of leeks, and they are absolutely irresistible. Yields 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon slices, to accompany Clean the leeks properly and remove the roots and most of the green stalk. Chop into halves longways then into 1.5cm rounds. Put in a large skillet and cover with fresh water, then heat over a medium heat for about 20 mins or until softened. Drain the softened leeks and transfer in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season liberally with seasoning. Combine completely using your hands then mold a several tablespoonfuls into a ball, pressing a bit. Set on a plate and continue for the rest of the preparation. Preheat cooking oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, fry the fritters in small groups until golden brown on both sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Remove the ready fritters to a tray covered with absorbent paper and let to cool. Present with fresh lemon. Keftes de Espinacha These cheesy spinach patties are a real treat. The crispy crust gives way to a smooth interior. The fresh spinach brings a fresh, slightly earthy taste, while the cheese provides a rich, savory smoothness. It's possible to replace the cheesy element with steamed, mashed spuds if you like. Makes 16–18 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the fridge) 3 tbsp olive oil 1 yellow onion, finely diced 2 garlic pieces, minced 100g hard cheese, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (1¼ cups), plus extra if needed 3 large eggs Oil for pan-frying (or sunflower oil) Lemon wedges, to garnish When using raw spinach, rinse it well, discarding any hard stems, and coarsely chop it into big pieces. Put in a big pot with a little hot water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then press out any remaining moisture and set aside. For defrosted spinach, thoroughly press out extra water. Heat the olive oil in a pan over a moderate heat and saute the chopped onion and minced garlic until tender, about four minutes. Take off the stove. Put the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir completely until blended. If the mixture looks too wet, add some more breading. With your fingers, form the mixture into oval shapes slightly larger than a nut but more compact than an chicken egg, and set them on a baking sheet lined with wax paper. Seal and refrigerate for at least 1 hour. In a big skillet over moderate heat, warm oil to a level of about 1cm. Cook the fritters a few at a time for a couple of minutes each side, flipping so they are golden brown everywhere, then place on kitchen roll. Offer with lemon wedges. Kroketes Fakes With their crunchy outside and soft inside, these patties are not only delicious but also a wonderfully nutritious bite or meal. Yields 12 45g brown lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml olive oil (½ cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, chopped 1 large egg Pepper and salt, to preference Yogurt and fresh lemon, to serve Place the dry lentils in a pan and fill with ample cold water. Cook over a moderate heat for about 20 mins or until partially softened, including more water to maintain the lentils submerged if required. Add the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul well and reserve in a mixing bowl. Warm half of the