🔗 Share this article Savor These Tasty Three Mediterranean Fried Patty Dishes Leek Patties Small crispy patties, commonly referred to as keftedes, represent a cherished speciality in Jewish cuisine. These leek croquettes deliver a delicious blend of rich ground beef with the delicate, slightly sweet flavour of fresh leeks, rendering them absolutely crave-worthy. Yields 12 4 large leeks 250g minced beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Olive oil, for cooking Lemon wedges, to serve 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 slices. Put in a deep pan and cover with water, then heat over a medium flame for about twenty minutes or until softened. Strain the cooked leeks and place in a big bowl with the beef, eggs, crumbs, fresh dill, parsley and sweet paprika and flavor generously with salt and pepper. Stir thoroughly using your palms then form a several tablespoonfuls into a ball, flattening a bit. Place on a platter and continue for the balance of the preparation. Warm olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is ready, fry the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the finished croquettes to a plate topped with absorbent paper and let to drain. Offer with lemon wedges. Spinach Croquettes These amazing spinach with cheese croquettes are a real treat. The crunchy outside opens up to a smooth interior. The spinach imparts a bright, slightly earthy flavor, while the grated cheese gives a rich, umami richness. You can substitute the dairy cheese with steamed, crushed potato if you like. Makes 16–18 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler) 3 tbsp oil 1 yellow onion, minced 2 garlic pieces, minced 100g kefalotyri, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (1¼ cups), plus extra if needed 3 large eggs Olive oil for deep-frying (or vegetable oil) Lemon slices, to garnish If using raw spinach, wash it thoroughly, discarding any stalks, and cut into it into sizable portions. Put in a big pot with a small amount water over a medium heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside. When working with previously frozen spinach, carefully press out excess liquid. Heat the olive oil in a skillet over a medium flame and saute the onion and minced garlic until translucent, about 4 minutes. Remove from the flame. Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the dough appears too soft, mix in some additional crumbs. With your fingers, shape the mixture into oval croquettes somewhat larger than a walnut but more compact than an large egg, and place them on a tray covered with baking paper. Cover and cool for at least 1 hour. In a wide pan over medium flame, warm oil to a depth of about 1cm. Brown the fritters a small batch for a couple of minutes per side, rotating so they are golden brown all over, then put on paper towel. Present with lemon slices. Kroketes Fakes Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully nutritious appetizer or dish. Yields 12 45g dry lentils (¼ cup) 90g cracked wheat (half a cup) 125ml extra virgin oil (½ cup) 1 yellow onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp flat-leaf parsley, diced 1 large egg Seasoning, to taste Yogurt and lemon slices, to accompany Put the dry lentils in a pot and cover with plenty of fresh water. Cook over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to ensure the pulses covered if required. Mix in the burghul and continue cooking until tender. Drain the mixture completely and reserve in a bowl. Heat 50% of the