Enjoy These Tasty Three Mediterranean Fried Patty Recipes

Leek Patties

Bite-sized fried patties, typically known as keftedes, are a cherished speciality in Jewish cooking. These particular leek fritters present a tasty combination of hearty ground beef with the gentle, slightly sweet essence of fresh leeks, rendering them utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the fresh leeks carefully and cut away the root ends and the majority of the dark green parts. Cut in half along the length then into half-inch rounds. Place in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and flavor well with pepper and salt. Combine well using your fingers then shape a few tablespoonfuls into a croquette, shaping a little. Put on a tray and proceed for the balance of the preparation.

Heat oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, cook the patties in small groups until crispy on all sides. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Take out the ready fritters to a tray lined with absorbent paper and allow to cool.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true treat. The crispy crust reveals a soft interior. The spinach adds a fresh, somewhat green flavor, while the dairy provides a savory, flavorful creaminess. Feel free to swap the cheesy element with boiled, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

For fresh spinach, clean it carefully, removing any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then press out any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and cook the diced onion and garlic until translucent, about four minutes. Turn off the stove.

Put the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until combined. If the mixture seems too soft, add some additional crumbs.

With your fingers, form the dough into oval croquettes slightly larger than a nut but more compact than an chicken egg, and place them on a plate lined with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a level of about half an inch. Fry the croquettes a few at a time for a couple of minutes on both sides, rotating so they are crispy all over, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only delicious but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to serve

Add the lentils in a saucepan and fill with enough cold water. Boil over a medium heat for about 20 mins or until almost cooked, including extra liquid to maintain the lentils covered if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the mixture well and put aside in a mixing bowl.

Warm 50% of the