🔗 Share this article Savor These Tasty Triple Mediterranean Fried Patty Recipes Leek Croquettes Bite-sized fried fritters, often referred to as keftedes, represent a treasured signature dish in Sephardic cooking. These leek fritters deliver a delicious fusion of rich ground beef with the subtle, sweetly mild essence of leeks, rendering them truly crave-worthy. Produces 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp parsley, diced ½ tsp mild paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to accompany Thoroughly wash the leeks carefully and trim off the base and most of the green tops. Cut lengthwise lengthways then into half-inch rounds. Place in a large skillet and cover with fresh water, then heat over a medium heat for about 20 minutes or until tender. Drain the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and spice and flavor well with pepper and salt. Combine completely using your fingers then form a couple of tablespoonfuls into a patty, pressing a slightly. Set on a platter and proceed for the rest of the mixture. Heat oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is sizzling, cook the patties in small batches until golden brown on each side. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the cooked patties to a plate lined with absorbent paper and let to drain. Present with lemon wedges. Keftes de Espinacha These spinach with cheese fritters are a genuine pleasure. The crunchy outside reveals a soft interior. The leafy spinach adds a fresh, moderately earthy flavor, while the grated cheese gives a savory, umami richness. Feel free to swap the cheese with cooked, pureed spuds if you prefer. Makes 16–18 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the refrigerator) 3 tbsp oil 1 onion, minced 2 garlic pieces, minced 100g salty cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed 3 eggs Cooking oil for frying (or use neutral oil) Lemon slices, to accompany When using leafy greens, clean it carefully, removing any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a small amount liquid over a medium heat. Once softened, strain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside. For previously frozen spinach, thoroughly squeeze out extra water. Warm the oil in a pan over a medium heat and saute the onion and garlic until translucent, about four minutes. Turn off the flame. Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Stir thoroughly until incorporated. If the mixture looks too loose, mix in some additional crumbs. Using your hands, shape the dough into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and put them on a baking sheet covered with parchment paper. Wrap and cool for at least 60 minutes. In a large frying pan over medium heat, preheat cooking oil to a level of about half an inch. Fry the fritters a small batch for a couple of minutes on both sides, flipping so they are golden completely, then transfer on kitchen roll. Offer with lemon wedges. Kroketes Fakes Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully wholesome bite or meal. Produces 12 45g dried brown lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml oil (half a cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, diced 1 tbsp fresh parsley, chopped 1 fresh egg Salt and pepper, to taste Creamy yogurt and fresh lemon, to serve Place the dry lentils in a pot and submerge with plenty of water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding additional water to maintain the lentils covered if needed. Stir in the bulgur wheat and continue cooking until softened. Drain the ingredients thoroughly and set aside in a bowl. Heat half of the