🔗 Share this article Savor These Tasty Triple Mediterranean Fried Patty Dishes Leek Croquettes Small pan-fried patties, typically called keftedes, are a cherished signature dish in Sephardic cuisine. These leek fritters deliver a flavorful fusion of savory minced beef with the delicate, mildly sweet essence of tender leeks, making them truly crave-worthy. Produces 12 4 fresh leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Oil, for pan-frying Lemon slices, to accompany Thoroughly wash the fresh leeks properly and trim off the root ends and most of the green stalk. Slice lengthwise longways then into 1.5cm rounds. Place in a deep pan and fill with fresh water, then cook over a medium heat for about 20 mins or until softened. Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and spice well with seasoning. Combine completely using your fingers then form a several tablespoonfuls into a ball, shaping a little. Set on a plate and repeat for the rest of the mixture. Warm olive oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Take out the cooked fritters to a dish topped with kitchen paper and permit to drain. Offer with fresh lemon. Spinach Croquettes These amazing spinach and cheese patties are a real delight. The crunchy outside gives way to a smooth filling. The leafy spinach adds a fresh, slightly natural flavor, while the grated cheese offers a savory, umami richness. You can substitute the dairy cheese with cooked, mashed potatoes if you wish. Produces 16–18 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the fridge) 3 tbsp olive oil 1 onion, diced small 2 cloves of garlic, crushed 100g kefalotyri, grated finely 80g ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), with more if required 3 large eggs Cooking oil for deep-frying (or use sunflower oil) Lemon slices, to serve If using leafy greens, rinse it carefully, removing any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a little hot water over a medium flame. Once softened, remove in a sieve for about 15 mins, then squeeze out any excess liquid and reserve. For previously frozen spinach, completely squeeze out extra water. Preheat the oil in a skillet over a medium flame and cook the diced onion and garlic until softened, about a few minutes. Remove from the stove. Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until incorporated. If the preparation appears too wet, mix in some additional crumbs. By hand, form the dough into oval shapes a bit bigger than a nut but smaller than an egg, and put them on a plate lined with baking paper. Wrap and cool for at least 1 hour. In a large frying pan over moderate heat, preheat oil to a amount of about half an inch. Fry the fritters a handful for 2–3 minutes on both sides, flipping so they are golden everywhere, then transfer on absorbent paper. Present with fresh lemon. Lentil Croquettes With their crispy exterior and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or main course. Produces 12 45g brown lentils (0.25 cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (½ cup) 1 large onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, diced 1 tbsp parsley, chopped 1 egg Pepper and salt, to liking Greek yoghurt and lemon wedges, to accompany Add the dry lentils in a pan and cover with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the legumes covered if required. Stir in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul well and reserve in a mixing bowl. Heat half of the