Delight in These Tasty Three Mediterranean Fried Patty Dishes

Leek Croquettes

Petite crispy fritters, commonly called keftedes, represent a cherished delicacy in Sephardic culinary traditions. These wonderful leek fritters present a delicious blend of rich ground beef with the gentle, slightly sweet flavour of leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks carefully and cut away the roots and most of the green tops. Cut lengthwise along the length then into 1.5cm pieces. Place in a deep frying pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Stir thoroughly using your hands then form a few tablespoonfuls into a croquette, shaping a slightly. Put on a plate and continue for the rest of the mixture.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the fritters in batches until golden on both sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Remove the ready patties to a dish covered with absorbent paper and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The crunchy crust gives way to a soft filling. The leafy spinach brings a fresh, slightly natural taste, while the cheese gives a savory, umami creaminess. Feel free to swap the cheese with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using raw spinach, clean it well, removing any stalks, and coarsely chop it into big pieces. Place in a deep pan with a small amount water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then remove any extra water and reserve.

When working with defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a pan over a moderate heat and saute the onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with salt and pepper. Stir completely until combined. If the dough appears too loose, mix in some additional breadcrumbs.

By hand, form the preparation into elongated patties slightly larger than a walnut but more compact than an large egg, and place them on a plate topped with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a amount of about 1cm. Cook the patties a handful for a couple of minutes each side, rotating so they are crispy everywhere, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pan and submerge with plenty of cold water. Simmer over a medium heat for about 20 mins or until nearly done, adding extra liquid to maintain the lentils immersed if required.

Mix in the burghul and proceed cooking until softened. Drain the lentils and burghul completely and reserve in a container.

Warm 50% of the