Savor These Delectable Three Mediterranean Fried Patty Creations

Keftedes me Prassa

Petite pan-fried patties, commonly referred to as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These particular leek fritters present a delicious fusion of rich ground beef with the subtle, slightly sweet flavour of leeks, making them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks well and trim off the base and the bulk of the green stalk. Cut in half longways then into half-inch rounds. Transfer in a large skillet and submerge with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Strain the softened leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and flavor liberally with salt and pepper. Stir thoroughly using your fingers then shape a few tablespoonfuls into a ball, flattening a slightly. Set on a plate and proceed for the rest of the ingredients.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the croquettes in batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Transfer the finished patties to a plate lined with kitchen paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a real pleasure. The crunchy exterior gives way to a smooth interior. The fresh spinach adds a fresh, moderately natural flavor, while the dairy provides a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it well, removing any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of water over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, carefully press out excess liquid.

Warm the oil in a skillet over a medium heat and cook the onion and minced garlic until softened, about four minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Mix completely until blended. If the mixture looks too wet, incorporate some extra breadcrumbs.

With your fingers, shape the dough into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and set them on a tray topped with wax paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a level of about 1 centimeter. Cook the fritters a small batch for a couple of minutes each side, flipping so they are golden all over, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a highly healthy snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a pot and cover with ample cold water. Boil over a medium flame for about 20 minutes or until nearly done, pouring additional water to ensure the legumes immersed if required.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat a portion of the