Savor These Delectable Three Mediterranean Fried Patty Creations

Keftedes me Prassa

Bite-sized fried fritters, typically known as keftedes, stand as a cherished signature dish in Sephardic cuisine. These leek croquettes offer a flavorful blend of savory ground beef with the delicate, sweetly mild flavour of fresh leeks, and they are absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the green leeks well and cut away the roots and the bulk of the dark green parts. Chop in half longways then into 1.5cm slices. Place in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 mins or until tender.

Strain the softened leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice well with pepper and salt. Combine well using your hands then form a few spoonfuls into a croquette, flattening a little. Put on a platter and continue for the balance of the mixture.

Preheat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the patties in small batches until golden on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the cooked fritters to a plate topped with kitchen paper and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a genuine treat. The crunchy outside opens up to a soft filling. The fresh spinach brings a fresh, slightly natural taste, while the dairy gives a savory, umami richness. It's possible to replace the cheesy element with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

When working with previously frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and eggs in a container and spice with seasoning. Mix thoroughly until incorporated. If the preparation appears too wet, add some additional breading.

By hand, form the preparation into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a tray lined with parchment paper. Seal and chill for at least one hour.

In a wide pan over medium heat, preheat olive oil to a depth of about 1cm. Fry the croquettes a few at a time for a couple of minutes on both sides, turning so they are crispy all over, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a extremely nutritious bite or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and submerge with enough cold water. Cook over a medium flame for about twenty minutes or until partially softened, pouring additional water to maintain the pulses submerged if required.

Add the burghul and continue cooking until tender. Drain the lentils and burghul thoroughly and set aside in a container.

Heat a portion of the