🔗 Share this article Savor These Three Mediterranean Fried Patty Dishes Keftedes me Prassa Bite-sized fried patties, typically referred to as keftedes, are a beloved delicacy in Sephardic cooking. These wonderful leek croquettes offer a tasty blend of hearty beef with the subtle, slightly sweet essence of fresh leeks, rendering them truly addictive. Produces 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp parsley, minced ½ tsp mild paprika Oil, for pan-frying Lemon wedges, to garnish Thoroughly wash the fresh leeks carefully and remove the root ends and the majority of the green tops. Chop into halves lengthways then into half-inch pieces. Put in a deep pan and fill with water, then cook over a medium flame for about twenty minutes or until tender. Strain the cooked leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine completely using your fingers then mold a couple of spoonfuls into a croquette, pressing a little. Put on a plate and continue for the balance of the preparation. Heat cooking oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the cooked patties to a tray covered with paper towel and let to drain. Offer with lemon slices. Keftes de Espinacha These amazing spinach and cheese fritters are a true treat. The crispy exterior opens up to a smooth center. The spinach imparts a fresh, somewhat green taste, while the dairy gives a deep, flavorful creaminess. You can substitute the cheesy element with steamed, crushed potatoes if you wish. Produces 16–18 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the refrigerator) 3 tbsp oil 1 onion, diced small 2 cloves of garlic, finely chopped 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), with more if required 3 fresh eggs Oil for frying (or vegetable oil) Lemon slices, to accompany For leafy greens, rinse it well, discarding any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then remove any remaining moisture and set aside. When working with thawed frozen spinach, completely squeeze out unwanted moisture. Heat the olive oil in a skillet over a medium heat and saute the diced onion and minced garlic until translucent, about four minutes. Remove from the heat. Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, paprika, dry crumbs and beaten eggs in a container and season with seasoning. Combine completely until combined. If the mixture looks too wet, incorporate some extra breading. By hand, shape the preparation into oval shapes slightly larger than a walnut but less bulky than an egg, and set them on a plate lined with baking paper. Seal and cool for at least one hour. In a wide pan over medium flame, warm cooking oil to a level of about 1cm. Brown the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden brown all over, then transfer on kitchen roll. Present with lemon wedges. Lentil Croquettes Featuring a crunchy outside and moist center, these patties are not only flavorful but also a extremely nutritious snack or main course. Produces 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml oil (½ cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp parsley, diced 1 large egg Pepper and salt, to taste Greek yoghurt and fresh lemon, to serve Add the lentils in a pot and fill with enough water. Simmer over a medium heat for about twenty minutes or until almost cooked, including more water to ensure the lentils immersed if required. Mix in the cracked wheat and keep cooking until softened. Drain the ingredients well and put aside in a bowl. Warm 50% of the