🔗 Share this article Savor These 3 Mediterranean Fried Patty Recipes Leek Patties Bite-sized pan-fried croquettes, typically called keftedes, are a beloved speciality in Jewish culinary traditions. These particular leek croquettes offer a flavorful blend of savory ground beef with the delicate, sweetly mild flavour of tender leeks, rendering them truly addictive. Makes 12 4 fresh leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Oil, for pan-frying Lemon wedges, to garnish Thoroughly wash the green leeks carefully and cut away the base and the bulk of the dark green parts. Chop in half along the length then into 1.5-centimeter rounds. Place in a large skillet and cover with fresh water, then simmer over a medium flame for about 20 mins or until tender. Drain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and spice generously with pepper and salt. Mix completely using your fingers then shape a few scoops into a ball, shaping a little. Put on a plate and repeat for the rest of the preparation. Preheat oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, cook the fritters in batches until crispy on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Transfer the cooked croquettes to a plate lined with paper towel and allow to rest. Present with lemon slices. Keftes de Espinacha These amazing spinach with cheese croquettes are a true delight. The crispy exterior opens up to a creamy center. The spinach imparts a vibrant, moderately green flavor, while the grated cheese provides a rich, flavorful smoothness. It's possible to replace the cheese with steamed, mashed potatoes if you prefer. Yields 16–18 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 yellow onion, diced small 2 cloves of garlic, finely chopped 100g hard cheese, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g crumbs (about 1.25 cups), additional if necessary 3 fresh eggs Oil for frying (or alternatively sunflower oil) Fresh lemon, to garnish If using leafy greens, clean it carefully, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a bit of water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside. If using defrosted spinach, thoroughly remove extra water. Heat the oil in a pan over a medium flame and cook the diced onion and garlic cloves until tender, about four minutes. Remove from the flame. Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Mix completely until incorporated. If the preparation looks too wet, add some additional crumbs. Using your hands, shape the dough into oval croquettes somewhat larger than a nut but smaller than an egg, and place them on a tray lined with parchment paper. Seal and cool for at least 60 minutes. In a big skillet over moderate heat, heat cooking oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes each side, rotating so they are crispy everywhere, then put on absorbent paper. Offer with lemon slices. Lentil Patties Boasting a crispy exterior and moist center, these fritters are not only tasty but also a extremely nutritious bite or dish. Yields 12 45g brown lentils (¼ cup) 90g burghul (0.5 cup) 125ml oil (half a cup) 1 yellow onion, minced 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, minced 1 large egg Pepper and salt, to taste Yogurt and fresh lemon, to serve Add the lentils in a saucepan and fill with ample water. Boil over a moderate heat for about 20 mins or until nearly done, adding extra liquid to maintain the pulses covered if required. Mix in the burghul and proceed cooking until tender. Strain the mixture completely and set aside in a bowl. Heat half of the