Delight in These Tasty Three Mediterranean Fried Patty Creations

Keftedes me Prassa

Petite pan-fried patties, often known as keftedes, are a treasured delicacy in Jewish culinary traditions. These particular leek fritters deliver a delicious combination of hearty minced beef with the gentle, sweetly mild flavour of leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the leeks carefully and remove the roots and most of the green stalk. Slice into halves longways then into 1.5cm rounds. Place in a deep frying pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until tender.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Combine completely using your fingers then shape a few scoops into a croquette, pressing a slightly. Put on a platter and continue for the balance of the preparation.

Warm olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the croquettes in batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Take out the cooked croquettes to a tray covered with absorbent paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a true pleasure. The golden exterior gives way to a soft interior. The leafy spinach brings a fresh, moderately green flavor, while the grated cheese offers a savory, umami smoothness. Feel free to swap the cheesy element with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

For fresh spinach, clean it carefully, discarding any hard stems, and cut into it into sizable portions. Transfer in a big pot with a bit of liquid over a moderate heat. Once wilted, strain in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and beaten eggs in a container and season with salt and pepper. Mix thoroughly until blended. If the mixture looks too loose, add some more breadcrumbs.

Using your hands, mold the mixture into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and place them on a tray topped with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a level of about 1cm. Fry the fritters a small batch for a couple of minutes per side, rotating so they are golden all over, then place on paper towel.

Present with fresh lemon.

Lentil Patties

With their golden crust and moist center, these croquettes are not only delicious but also a extremely wholesome bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and submerge with ample cold water. Boil over a medium heat for about 20 minutes or until almost cooked, including additional water to ensure the pulses immersed if needed.

Stir in the cracked wheat and keep cooking until tender. Strain the mixture completely and reserve in a bowl.

Warm 50% of the