🔗 Share this article Delight in These Tasty 3 Mediterranean Fried Patty Dishes Leek Croquettes Small crispy patties, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These leek croquettes present a tasty fusion of rich ground beef with the gentle, mildly sweet taste of fresh leeks, and they are absolutely irresistible. Makes 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, diced 1 tbsp parsley, minced ½ tsp sweet paprika Oil, for frying Lemon wedges, to accompany Thoroughly wash the leeks well and remove the root ends and the majority of the green stalk. Slice into halves longways then into 1.5cm rounds. Place in a large skillet and submerge with cold water, then cook over a medium heat for about 20 mins or until softened. Remove the water from the softened leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Combine well using your hands then shape a few tablespoonfuls into a patty, flattening a bit. Set on a tray and repeat for the balance of the preparation. Heat oil in a skillet to a amount of about 2cm over a medium flame. When the oil is hot, fry the patties in batches until golden on both sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Take out the ready fritters to a tray topped with absorbent paper and let to cool. Offer with fresh lemon. Spinach Croquettes These spinach and cheese fritters are a real delight. The crispy outside opens up to a creamy interior. The fresh spinach brings a vibrant, somewhat earthy flavor, while the dairy gives a deep, flavorful richness. Feel free to swap the dairy cheese with cooked, mashed potato if you like. Yields 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the fridge) 3 tbsp oil 1 yellow onion, diced small 2 garlic cloves, finely chopped 100g hard cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (about 1.25 cups), with more if necessary 3 fresh eggs Olive oil for deep-frying (or vegetable oil) Lemon slices, to serve If using leafy greens, rinse it carefully, discarding any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a bit of water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve. If using previously frozen spinach, completely squeeze out extra water. Warm the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until softened, about four minutes. Take off the stove. Combine the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until combined. If the mixture looks too loose, mix in some additional breadcrumbs. With your fingers, mold the dough into elongated patties slightly larger than a nut but more compact than an chicken egg, and set them on a plate covered with baking paper. Cover and refrigerate for at least 60 minutes. In a big skillet over moderate heat, preheat olive oil to a level of about 1cm. Fry the patties a small batch for a couple of minutes per side, flipping so they are crispy everywhere, then place on paper towel. Present with lemon wedges. Lentil Croquettes Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a highly wholesome bite or meal. Yields 12 45g dry lentils (one-quarter cup) 90g burghul (half a cup) 125ml oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, minced 1 large egg Salt and pepper, to preference Yogurt and fresh lemon, to garnish Put the dry lentils in a saucepan and submerge with plenty of fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, adding more water to ensure the pulses submerged if required. Mix in the cracked wheat and keep cooking until softened. Remove the water from the mixture well and put aside in a mixing bowl. Warm half of the