🔗 Share this article Savor These Tasty 3 Mediterranean Fried Patty Dishes Keftedes me Prassa Bite-sized crispy croquettes, often referred to as keftedes, are a beloved delicacy in Sephardic cooking. These leek patties present a flavorful fusion of rich beef with the gentle, sweetly mild flavour of fresh leeks, and they are absolutely irresistible. Makes 12 4 leeks 250g minced beef meat 2 eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon wedges, to garnish Wash the green leeks well and cut away the roots and the majority of the green stalk. Chop in half along the length then into 1.5cm rounds. Place in a deep pan and submerge with water, then simmer over a medium heat for about 20 minutes or until softened. Strain the leeks and transfer in a mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Mix thoroughly using your hands then shape a several spoonfuls into a croquette, flattening a little. Put on a tray and proceed for the balance of the ingredients. Warm oil in a pan to a level of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the patties in small batches until crispy on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Remove the cooked patties to a dish covered with absorbent paper and allow to rest. Present with lemon wedges. Spinach Croquettes These cheesy spinach croquettes are a true treat. The golden crust gives way to a smooth interior. The spinach brings a bright, somewhat green flavor, while the grated cheese offers a rich, umami creaminess. Feel free to swap the cheesy element with boiled, pureed potatoes if you prefer. Yields 16–18 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator) 3 tbsp oil 1 yellow onion, diced small 2 cloves of garlic, minced 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary 3 eggs Olive oil for deep-frying (or sunflower oil) Fresh lemon, to serve If using leafy greens, wash it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then press out any extra water and reserve. For previously frozen spinach, carefully squeeze out unwanted moisture. Heat the oil in a pan over a medium heat and fry the onion and garlic cloves until translucent, about a few minutes. Take off the flame. Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until blended. If the preparation seems too loose, mix in some more breading. With your fingers, mold the mixture into elongated patties a bit bigger than a nut but smaller than an large egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least 1 hour. In a large frying pan over medium flame, preheat oil to a amount of about 1cm. Brown the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden brown completely, then put on paper towel. Present with lemon slices. Lentil Croquettes With their crunchy outside and moist center, these fritters are not only flavorful but also a wonderfully wholesome snack or dish. Yields 12 45g dried brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml oil (½ cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp fresh parsley, minced 1 large egg Seasoning, to liking Greek yoghurt and lemon slices, to serve Place the dry lentils in a pan and fill with enough fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, including additional water to keep the lentils submerged if required. Stir in the bulgur wheat and continue cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a bowl. Warm a portion of the