Enjoy These Triple Mediterranean Fried Patty Creations

Keftedes me Prassa

Petite pan-fried patties, typically referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek fritters offer a flavorful combination of savory minced beef with the delicate, mildly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks well and trim off the root ends and the bulk of the dark green parts. Chop lengthwise along the length then into 1.5-centimeter slices. Place in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor generously with pepper and salt. Combine well using your fingers then mold a several tablespoonfuls into a patty, shaping a little. Put on a plate and proceed for the balance of the ingredients.

Heat oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is ready, cook the fritters in batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Take out the finished fritters to a plate covered with paper towel and let to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine delight. The crispy crust reveals a creamy center. The spinach adds a fresh, somewhat earthy taste, while the dairy offers a rich, savory creaminess. You can substitute the cheesy element with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For leafy greens, clean it carefully, discarding any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a small amount liquid over a moderate heat. Once wilted, remove in a colander for about 15 mins, then remove any remaining moisture and reserve.

If using defrosted spinach, completely squeeze out extra water.

Warm the oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about four minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Combine completely until blended. If the preparation seems too wet, incorporate some extra breadcrumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut but more compact than an egg, and put them on a tray lined with wax paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1cm. Fry the croquettes a handful for two to three minutes on both sides, turning so they are golden everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely nutritious bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 mins or until nearly done, including additional water to maintain the pulses immersed if required.

Add the burghul and continue cooking until softened. Drain the mixture thoroughly and put aside in a container.

Preheat 50% of the