Savor These Delectable Three Mediterranean Fried Patty Recipes

Leek Croquettes

Petite crispy patties, often known as keftedes, are a treasured speciality in Sephardic culinary traditions. These particular leek patties offer a tasty fusion of savory ground beef with the gentle, mildly sweet taste of leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the base and the majority of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Transfer in a deep pan and fill with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and flavor well with pepper and salt. Stir well using your palms then shape a several tablespoonfuls into a croquette, shaping a bit. Place on a tray and proceed for the balance of the preparation.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium flame. When the oil is hot, fry the patties in batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Transfer the cooked patties to a dish covered with kitchen paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a real delight. The crispy exterior reveals a soft filling. The fresh spinach imparts a bright, moderately green note, while the dairy provides a deep, flavorful richness. You can substitute the cheese with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using leafy greens, rinse it well, discarding any hard stems, and coarsely chop it into big pieces. Put in a big pot with a small amount hot water over a medium heat. Once softened, drain in a colander for about 15 mins, then remove any extra water and set aside.

When working with thawed frozen spinach, completely remove extra water.

Preheat the cooking oil in a pan over a moderate heat and fry the diced onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Place the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a container and spice with salt and pepper. Combine completely until combined. If the preparation appears too soft, add some extra breadcrumbs.

Using your hands, mold the preparation into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and put them on a baking sheet lined with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a level of about half an inch. Cook the fritters a handful for a couple of minutes each side, flipping so they are golden completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully wholesome snack or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pot and submerge with enough cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to keep the lentils covered if needed.

Mix in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients well and reserve in a container.

Heat a portion of the