🔗 Share this article Savor These Three Mediterranean Fried Patty Creations Leek Croquettes Small pan-fried patties, often called keftedes, represent a beloved signature dish in Sephardic culinary traditions. These wonderful leek patties present a tasty combination of rich minced beef with the gentle, mildly sweet flavour of tender leeks, making them absolutely addictive. Produces 12 4 leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Oil, for pan-frying Lemon wedges, to garnish Thoroughly wash the leeks properly and cut away the root ends and the bulk of the green stalk. Cut lengthwise along the length then into half-inch pieces. Place in a deep frying pan and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until tender. Strain the softened leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and paprika and season liberally with pepper and salt. Stir completely using your hands then form a few tablespoonfuls into a ball, shaping a slightly. Place on a platter and proceed for the balance of the preparation. Warm oil in a pan to a amount of about 2cm over a medium flame. When the oil is hot, brown the fritters in small batches until golden brown on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a dish topped with kitchen paper and allow to cool. Present with lemon slices. Spinach Croquettes These delightful spinach with cheese fritters are a genuine delight. The crunchy outside gives way to a smooth filling. The leafy spinach brings a vibrant, slightly green note, while the grated cheese provides a savory, savory smoothness. You can substitute the cheesy element with boiled, pureed potatoes if you like. Produces 16–18 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the cooler) 3 tbsp extra virgin oil 1 large onion, diced small 2 cloves of garlic, finely chopped 100g hard cheese, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (1¼ cups), additional if necessary 3 fresh eggs Oil for deep-frying (or vegetable oil) Fresh lemon, to garnish If using fresh spinach, wash it well, removing any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then press out any remaining moisture and put aside. When working with previously frozen spinach, carefully press out extra water. Preheat the cooking oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until tender, about 4 minutes. Take off the flame. Put the wilted spinach, fried onion and garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Mix completely until blended. If the dough looks too wet, incorporate some more breading. Using your hands, mold the mixture into oval shapes somewhat larger than a nut but less bulky than an egg, and put them on a plate topped with baking paper. Cover and chill for at least 1 hour. In a large frying pan over medium heat, warm olive oil to a amount of about half an inch. Cook the fritters a small batch for a couple of minutes each side, rotating so they are golden brown completely, then place on paper towel. Present with fresh lemon. Kroketes Fakes Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a extremely nutritious snack or meal. Produces 12 45g dry lentils (0.25 cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (half a cup) 1 large onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp fresh parsley, chopped 1 egg Pepper and salt, to liking Greek yoghurt and lemon slices, to accompany Place the dry lentils in a pot and cover with ample cold water. Cook over a medium flame for about 20 mins or until almost cooked, adding more water to ensure the lentils immersed if needed. Mix in the burghul and proceed cooking until tender. Remove the water from the ingredients completely and set aside in a bowl. Preheat half of the