Delight in These Tasty Three Mediterranean Fried Patty Creations

Leek Patties

Petite fried fritters, often called keftedes, represent a cherished signature dish in Sephardic cuisine. These wonderful leek fritters present a tasty fusion of hearty beef with the gentle, sweetly mild essence of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Clean the leeks carefully and trim off the base and the majority of the green stalk. Slice into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and flavor generously with seasoning. Combine well using your palms then form a few tablespoonfuls into a patty, flattening a slightly. Put on a plate and repeat for the rest of the mixture.

Preheat oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is ready, brown the fritters in small groups until golden on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the ready patties to a plate topped with absorbent paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real pleasure. The golden exterior reveals a creamy filling. The leafy spinach adds a bright, somewhat green taste, while the cheese gives a savory, umami creaminess. Feel free to swap the dairy cheese with steamed, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it well, removing any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium heat. Once cooked, strain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a pan over a medium flame and cook the diced onion and garlic cloves until softened, about a few minutes. Take off the heat.

Place the prepared spinach, cooked onion and garlic, grated cheese, ricotta, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until incorporated. If the preparation seems too soft, add some more breading.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and place them on a baking sheet topped with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, warm olive oil to a depth of about 1 centimeter. Fry the fritters a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a highly healthy snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a pot and cover with plenty of fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, adding additional water to ensure the pulses covered if needed.

Add the burghul and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat 50% of the