🔗 Share this article Delight in These Tasty Triple Mediterranean Fried Patty Dishes Leek Patties Small crispy fritters, commonly referred to as keftedes, are a treasured speciality in Sephardic cooking. These leek fritters present a tasty combination of rich minced beef with the delicate, slightly sweet essence of tender leeks, rendering them truly crave-worthy. Makes 12 4 leeks 250g minced beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp paprika Oil, for cooking Fresh lemon wedges, to accompany Wash the leeks properly and remove the base and the majority of the dark green parts. Chop in half along the length then into half-inch pieces. Put in a deep frying pan and cover with cold water, then heat over a moderate heat for about twenty minutes or until cooked through. Strain the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Mix completely using your palms then mold a several scoops into a patty, shaping a slightly. Put on a plate and continue for the rest of the preparation. Warm olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Transfer the cooked patties to a tray covered with kitchen paper and let to rest. Serve with fresh lemon. Keftes de Espinacha These cheesy spinach croquettes are a real treat. The golden exterior opens up to a smooth center. The fresh spinach brings a fresh, somewhat earthy note, while the grated cheese offers a rich, flavorful smoothness. You can substitute the cheese with boiled, pureed spuds if you like. Produces 16–18 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the fridge) 3 tbsp oil 1 yellow onion, minced 2 garlic cloves, finely chopped 100g salty cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (about 1.25 cups), additional if needed 3 large eggs Cooking oil for frying (or alternatively vegetable oil) Fresh lemon, to garnish If using fresh spinach, rinse it well, getting rid of any stalks, and cut into it into big pieces. Place in a large saucepan with a bit of water over a moderate heat. Once softened, drain in a colander for about 15 minutes, then remove any remaining moisture and reserve. For defrosted spinach, carefully press out extra water. Preheat the oil in a frying pan over a medium heat and cook the diced onion and garlic until translucent, about a few minutes. Remove from the heat. Put the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Stir thoroughly until incorporated. If the mixture appears too loose, mix in some additional breadcrumbs. Using your hands, form the dough into elongated patties a bit bigger than a nut but more compact than an large egg, and place them on a baking sheet lined with baking paper. Cover and refrigerate for at least one hour. In a wide pan over medium heat, preheat olive oil to a depth of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes per side, turning so they are golden brown everywhere, then put on paper towel. Offer with lemon wedges. Lentil Croquettes With their golden crust and soft inside, these croquettes are not only tasty but also a highly healthy bite or dish. Yields 12 45g dry lentils (¼ cup) 90g burghul (0.5 cup) 125ml olive oil (0.5 cup) 1 large onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp parsley, minced 1 fresh egg Pepper and salt, to liking Yogurt and lemon slices, to serve Put the lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring additional water to ensure the legumes immersed if needed. Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a mixing bowl. Preheat a portion of the