Savor These Delectable 3 Mediterranean Fried Patty Recipes

Keftedes me Prassa

Small fried fritters, commonly known as keftedes, represent a beloved speciality in Sephardic Jewish cuisine. These leek patties deliver a delicious combination of savory ground beef with the delicate, sweetly mild taste of fresh leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Clean the leeks well and cut away the base and the bulk of the green tops. Slice in half lengthways then into 1.5-centimeter pieces. Place in a large skillet and cover with fresh water, then heat over a medium heat for about 20 mins or until softened.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Stir completely using your palms then mold a few scoops into a croquette, flattening a bit. Put on a plate and repeat for the balance of the mixture.

Preheat olive oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is sizzling, brown the fritters in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Take out the ready croquettes to a dish covered with kitchen paper and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true delight. The crispy outside reveals a smooth filling. The spinach adds a bright, slightly green flavor, while the dairy offers a rich, savory richness. You can substitute the cheesy element with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For fresh spinach, rinse it well, removing any stalks, and roughly chop it into large chunks. Put in a large saucepan with a little water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

For previously frozen spinach, carefully press out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a large bowl and season with pepper and salt. Combine thoroughly until incorporated. If the dough looks too wet, add some extra crumbs.

By hand, mold the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and set them on a baking sheet lined with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a amount of about half an inch. Brown the fritters a few at a time for 2–3 minutes per side, rotating so they are golden brown all over, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these patties are not only flavorful but also a highly healthy appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a saucepan and submerge with ample cold water. Simmer over a medium heat for about twenty minutes or until partially softened, adding extra liquid to ensure the legumes immersed if necessary.

Add the burghul and keep cooking until fully cooked. Drain the lentils and burghul well and set aside in a mixing bowl.

Preheat half of the