Enjoy These Triple Mediterranean Fried Patty Recipes

Keftedes me Prassa

Bite-sized pan-fried patties, typically referred to as keftedes, are a beloved speciality in Jewish cuisine. These particular leek fritters offer a tasty fusion of hearty ground beef with the gentle, mildly sweet taste of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the roots and most of the green tops. Chop lengthwise lengthways then into half-inch rounds. Transfer in a deep pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season generously with seasoning. Mix well using your palms then form a couple of tablespoonfuls into a croquette, shaping a bit. Place on a plate and continue for the rest of the mixture.

Heat oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the patties in small groups until crispy on both sides. (Do not fill the skillet as this drops the heat of the oil.) Remove the ready patties to a tray lined with absorbent paper and permit to drain.

Serve with fresh lemon.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine treat. The golden outside gives way to a smooth interior. The fresh spinach adds a vibrant, somewhat natural taste, while the dairy gives a savory, savory smoothness. It's possible to replace the dairy cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, clean it carefully, removing any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a small amount hot water over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

For thawed frozen spinach, completely remove unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and fry the diced onion and garlic until translucent, about a few minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, breading and beaten eggs in a container and season with seasoning. Stir thoroughly until blended. If the preparation looks too soft, mix in some additional breadcrumbs.

Using your hands, form the preparation into oval shapes slightly larger than a nut but smaller than an large egg, and put them on a tray lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a amount of about 1cm. Brown the fritters a small batch for two to three minutes each side, turning so they are golden completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only tasty but also a extremely wholesome bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a pot and cover with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until nearly done, adding more water to ensure the legumes submerged if necessary.

Add the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul well and reserve in a bowl.

Warm 50% of the