Savor These Delectable Triple Mediterranean Fried Patty Creations

Leek Patties

Petite fried croquettes, often referred to as keftedes, are a cherished speciality in Sephardic cooking. These wonderful leek patties deliver a flavorful fusion of hearty beef with the subtle, mildly sweet essence of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks well and remove the base and the majority of the green tops. Slice into halves along the length then into 1.5cm pieces. Put in a large skillet and submerge with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and paprika and flavor generously with seasoning. Combine well using your hands then form a couple of spoonfuls into a croquette, flattening a bit. Place on a plate and continue for the remaining of the mixture.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the croquettes in small groups until golden brown on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the ready patties to a plate covered with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a true pleasure. The crunchy crust reveals a smooth center. The leafy spinach adds a bright, somewhat natural note, while the dairy offers a rich, flavorful smoothness. It's possible to replace the cheese with cooked, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

When using leafy greens, clean it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

When working with defrosted spinach, completely remove unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and saute the onion and garlic until translucent, about four minutes. Remove from the flame.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breading and eggs in a large bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the preparation appears too loose, add some additional breading.

With your fingers, shape the preparation into elongated patties slightly larger than a nut but smaller than an large egg, and set them on a plate topped with baking paper. Wrap and cool for at least 1 hour.

In a large frying pan over moderate heat, preheat olive oil to a depth of about half an inch. Cook the fritters a small batch for two to three minutes on both sides, rotating so they are golden completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a pan and cover with ample cold water. Cook over a medium flame for about 20 minutes or until nearly done, including additional water to keep the legumes covered if necessary.

Stir in the burghul and continue cooking until tender. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Heat a portion of the