Enjoy These Three Mediterranean Fried Patty Recipes

Keftedes me Prassa

Petite crispy patties, commonly known as keftedes, are a beloved delicacy in Jewish cuisine. These particular leek patties offer a tasty fusion of savory minced beef with the subtle, slightly sweet flavour of tender leeks, and they are truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks properly and cut away the root ends and the bulk of the dark green parts. Cut in half along the length then into half-inch slices. Place in a deep frying pan and fill with fresh water, then cook over a medium flame for about 20 mins or until softened.

Strain the softened leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice well with salt and pepper. Mix thoroughly using your hands then form a several spoonfuls into a patty, pressing a little. Place on a tray and continue for the rest of the mixture.

Heat olive oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is hot, cook the croquettes in batches until crispy on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Take out the ready croquettes to a dish lined with absorbent paper and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true treat. The crispy exterior reveals a creamy filling. The leafy spinach imparts a vibrant, moderately natural taste, while the dairy offers a savory, savory smoothness. It's possible to replace the cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

When using fresh spinach, wash it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a little liquid over a medium heat. Once softened, remove in a colander for about a quarter hour, then press out any excess liquid and put aside.

If using defrosted spinach, completely press out unwanted moisture.

Warm the oil in a frying pan over a medium heat and cook the onion and garlic until softened, about a few minutes. Remove from the stove.

Place the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until incorporated. If the mixture appears too loose, add some more crumbs.

Using your hands, form the preparation into oval shapes slightly larger than a nut but more compact than an large egg, and place them on a tray covered with baking paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, preheat oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes each side, flipping so they are golden brown everywhere, then place on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their golden crust and moist center, these fritters are not only flavorful but also a wonderfully healthy bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a pan and cover with plenty of water. Simmer over a medium flame for about 20 mins or until nearly done, adding additional water to maintain the pulses immersed if necessary.

Mix in the bulgur wheat and continue cooking until softened. Drain the mixture completely and reserve in a container.

Heat 50% of the