🔗 Share this article Savor These Tasty Three Mediterranean Fried Patty Recipes Keftedes me Prassa Small pan-fried patties, typically known as keftedes, stand as a beloved speciality in Sephardic cooking. These particular leek fritters offer a flavorful combination of savory minced beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely irresistible. Yields 12 4 fresh leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for cooking Lemon wedges, to accompany Wash the leeks carefully and remove the root ends and the bulk of the dark green parts. Chop into halves along the length then into 1.5cm pieces. Place in a large skillet and cover with cold water, then simmer over a medium flame for about 20 mins or until cooked through. Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Mix completely using your palms then mold a couple of scoops into a ball, pressing a slightly. Place on a tray and repeat for the balance of the mixture. Warm olive oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, fry the croquettes in batches until crispy on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the ready patties to a plate covered with kitchen paper and permit to cool. Serve with lemon slices. Spinach Patties These amazing spinach and cheese croquettes are a true pleasure. The crunchy outside opens up to a smooth interior. The fresh spinach brings a fresh, moderately green note, while the cheese gives a rich, flavorful smoothness. It's possible to replace the cheese with steamed, crushed spuds if you wish. Produces 16–18 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the fridge) 3 tbsp oil 1 large onion, finely diced 2 garlic pieces, finely chopped 100g hard cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g breadcrumbs (1 and ¼ cups), with more if required 3 large eggs Olive oil for pan-frying (or alternatively vegetable oil) Lemon wedges, to serve If using raw spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a large saucepan with a little water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then remove any remaining moisture and reserve. For thawed frozen spinach, carefully squeeze out excess liquid. Heat the oil in a skillet over a medium flame and cook the onion and minced garlic until softened, about a few minutes. Turn off the flame. Place the cooked spinach, fried onion and garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Stir thoroughly until combined. If the mixture appears too loose, incorporate some extra breading. With your fingers, mold the mixture into elongated patties slightly larger than a nut but more compact than an large egg, and put them on a baking sheet covered with parchment paper. Seal and chill for at least 1 hour. In a big skillet over medium heat, heat olive oil to a depth of about 1 centimeter. Brown the fritters a small batch for 2–3 minutes per side, turning so they are golden brown everywhere, then transfer on kitchen roll. Present with lemon wedges. Kroketes Fakes Boasting a golden crust and tender interior, these patties are not only tasty but also a highly healthy bite or dish. Yields 12 45g brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (half a cup) 1 onion, minced 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp fresh parsley, chopped 1 fresh egg Pepper and salt, to preference Creamy yogurt and fresh lemon, to accompany Place the lentils in a pan and cover with enough water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the pulses submerged if needed. Mix in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a container. Heat half of the