🔗 Share this article Enjoy These Delectable 3 Mediterranean Fried Patty Recipes Leek Patties Bite-sized fried patties, typically referred to as keftedes, are a treasured signature dish in Jewish cuisine. These particular leek patties offer a tasty combination of hearty minced beef with the delicate, sweetly mild taste of leeks, making them utterly addictive. Makes 12 4 fresh leeks 250g ground beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp parsley, minced ½ tsp paprika Oil, for cooking Lemon slices, to accompany Thoroughly wash the green leeks carefully and trim off the roots and the bulk of the green tops. Cut in half lengthways then into 1.5cm rounds. Put in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until softened. Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season liberally with seasoning. Mix completely using your hands then shape a several spoonfuls into a ball, pressing a slightly. Put on a plate and continue for the balance of the preparation. Warm olive oil in a frying pan to a level of about 2cm over a medium heat. When the oil is ready, fry the patties in batches until golden on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the ready patties to a plate lined with absorbent paper and let to drain. Serve with lemon slices. Spinach Patties These amazing cheesy spinach fritters are a true pleasure. The crunchy outside reveals a smooth interior. The leafy spinach brings a vibrant, slightly green flavor, while the dairy gives a deep, umami richness. Feel free to swap the cheese with cooked, crushed spuds if you prefer. Yields 16–18 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp extra virgin oil 1 large onion, minced 2 cloves of garlic, finely chopped 100g hard cheese, grated 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (1¼ cups), with more if required 3 large eggs Cooking oil for deep-frying (or neutral oil) Lemon slices, to accompany If using raw spinach, clean it well, removing any stalks, and cut into it into sizable portions. Put in a large saucepan with a small amount hot water over a medium flame. Once cooked, strain in a strainer for about 15 mins, then remove any extra water and reserve. If using thawed frozen spinach, thoroughly squeeze out unwanted moisture. Heat the oil in a pan over a medium flame and fry the onion and minced garlic until softened, about a few minutes. Turn off the stove. Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, spice, sweet paprika, breading and beaten eggs in a container and flavor with pepper and salt. Stir thoroughly until blended. If the dough looks too soft, add some extra breadcrumbs. Using your hands, shape the mixture into oval croquettes a bit bigger than a walnut but smaller than an large egg, and place them on a plate topped with wax paper. Wrap and refrigerate for at least 60 minutes. In a large frying pan over moderate heat, heat oil to a amount of about half an inch. Cook the patties a small batch for a couple of minutes on both sides, rotating so they are crispy completely, then put on absorbent paper. Serve with lemon slices. Lentil Croquettes With their golden crust and moist center, these patties are not only tasty but also a highly wholesome snack or dish. Makes 12 45g dry lentils (0.25 cup) 90g burghul (0.5 cup) 125ml oil (½ cup) 1 onion, minced 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, chopped 1 egg Seasoning, to preference Yogurt and lemon slices, to garnish Place the brown lentils in a pot and submerge with plenty of cold water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring more water to keep the lentils covered if needed. Stir in the burghul and proceed cooking until softened. Strain the ingredients thoroughly and put aside in a bowl. Warm 50% of the