Savor These Delectable 3 Mediterranean Fried Patty Recipes

Keftedes me Prassa

Small crispy fritters, typically referred to as keftedes, are a treasured signature dish in Sephardic cooking. These leek patties present a delicious fusion of hearty minced beef with the delicate, sweetly mild taste of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and remove the root ends and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep pan and cover with water, then simmer over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice liberally with seasoning. Combine thoroughly using your palms then shape a few tablespoonfuls into a croquette, flattening a bit. Place on a tray and repeat for the balance of the ingredients.

Preheat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the patties in small groups until golden brown on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Remove the finished fritters to a dish lined with paper towel and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a true treat. The crunchy outside gives way to a smooth center. The spinach adds a bright, slightly green note, while the cheese offers a deep, flavorful creaminess. Feel free to swap the dairy cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

If using raw spinach, clean it carefully, removing any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount hot water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then remove any excess liquid and put aside.

For defrosted spinach, carefully remove unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Take off the flame.

Put the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until incorporated. If the preparation seems too loose, add some more crumbs.

By hand, mold the dough into oval shapes somewhat larger than a nut but more compact than an large egg, and put them on a tray covered with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes each side, flipping so they are golden brown completely, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Put the brown lentils in a pan and fill with ample fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, including additional water to keep the pulses immersed if necessary.

Mix in the burghul and continue cooking until softened. Strain the lentils and burghul completely and put aside in a mixing bowl.

Warm half of the