🔗 Share this article Savor These Delectable Three Mediterranean Fried Patty Creations Leek Croquettes Small crispy patties, commonly known as keftedes, represent a treasured delicacy in Jewish cooking. These wonderful leek patties offer a delicious combination of rich ground beef with the gentle, slightly sweet essence of tender leeks, rendering them absolutely addictive. Makes 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp parsley, diced ½ tsp sweet paprika Olive oil, for cooking Lemon slices, to garnish Clean the fresh leeks properly and remove the roots and the bulk of the dark green parts. Chop into halves longways then into 1.5-centimeter pieces. Place in a deep pan and cover with water, then simmer over a moderate heat for about 20 minutes or until cooked through. Drain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor generously with pepper and salt. Mix completely using your palms then mold a couple of tablespoonfuls into a ball, shaping a slightly. Set on a plate and proceed for the rest of the preparation. Heat olive oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is hot, brown the croquettes in batches until golden brown on all sides. (Do not fill the skillet as this lowers the temperature of the oil.) Remove the ready croquettes to a dish covered with absorbent paper and let to drain. Present with fresh lemon. Keftes de Espinacha These spinach and cheese patties are a genuine delight. The crunchy crust reveals a creamy center. The leafy spinach imparts a bright, slightly natural taste, while the cheese offers a deep, flavorful creaminess. Feel free to swap the cheese with cooked, pureed spuds if you like. Produces 16–18 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge) 3 tbsp olive oil 1 onion, finely diced 2 garlic cloves, crushed 100g hard cheese, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (1¼ cups), with more if necessary 3 large eggs Oil for pan-frying (or use vegetable oil) Lemon wedges, to garnish For raw spinach, clean it carefully, discarding any hard stems, and cut into it into large chunks. Transfer in a big pot with a bit of liquid over a medium flame. Once softened, remove in a colander for about 15 mins, then squeeze out any remaining moisture and set aside. For defrosted spinach, carefully press out extra water. Heat the olive oil in a pan over a moderate heat and cook the chopped onion and garlic until tender, about a few minutes. Turn off the stove. Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Mix completely until blended. If the preparation seems too wet, mix in some more breadcrumbs. Using your hands, mold the preparation into oval shapes slightly larger than a walnut shell but more compact than an large egg, and put them on a tray lined with wax paper. Seal and cool for at least one hour. In a big skillet over medium flame, preheat cooking oil to a depth of about 1cm. Fry the patties a handful for a couple of minutes each side, rotating so they are golden brown completely, then put on kitchen roll. Present with lemon wedges. Kroketes Fakes With their crunchy outside and soft inside, these fritters are not only flavorful but also a highly nutritious bite or dish. Yields 12 45g brown lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (half a cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, diced 1 tbsp flat-leaf parsley, diced 1 egg Seasoning, to liking Yogurt and lemon wedges, to serve Put the brown lentils in a pot and cover with enough cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, including extra liquid to keep the pulses covered if required. Stir in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a mixing bowl. Preheat 50% of the