🔗 Share this article Enjoy These Tasty Three Mediterranean Fried Patty Dishes Leek Patties Small fried patties, often known as keftedes, are a treasured signature dish in Jewish cooking. These leek fritters present a tasty combination of savory ground beef with the gentle, slightly sweet essence of fresh leeks, making them utterly crave-worthy. Makes 12 4 fresh leeks 250g minced beef meat 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Oil, for cooking Fresh lemon wedges, to serve Thoroughly wash the fresh leeks properly and trim off the root ends and the bulk of the green tops. Chop into halves along the length then into 1.5cm rounds. Place in a large skillet and submerge with water, then simmer over a medium heat for about twenty minutes or until cooked through. Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season generously with salt and pepper. Mix completely using your fingers then mold a few scoops into a croquette, shaping a bit. Set on a platter and continue for the rest of the ingredients. Warm olive oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the fritters in small groups until golden on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Transfer the cooked fritters to a tray topped with absorbent paper and let to cool. Offer with fresh lemon. Spinach Patties These delightful spinach with cheese patties are a real delight. The golden crust reveals a smooth filling. The fresh spinach imparts a bright, somewhat earthy taste, while the dairy provides a deep, savory smoothness. You can substitute the dairy cheese with cooked, crushed potato if you prefer. Yields 16–18 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge) 3 tbsp extra virgin oil 1 onion, minced 2 garlic pieces, finely chopped 100g hard cheese, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), with more if required 3 fresh eggs Olive oil for frying (or vegetable oil) Lemon wedges, to garnish If using fresh spinach, wash it carefully, discarding any stalks, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then press out any extra water and reserve. When working with thawed frozen spinach, thoroughly remove extra water. Preheat the oil in a skillet over a medium heat and fry the chopped onion and garlic until translucent, about a few minutes. Take off the stove. Put the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Combine completely until combined. If the preparation seems too loose, incorporate some more breading. With your fingers, shape the mixture into oval croquettes somewhat larger than a walnut but smaller than an egg, and place them on a tray covered with parchment paper. Seal and cool for at least one hour. In a big skillet over medium heat, preheat cooking oil to a amount of about 1cm. Brown the fritters a handful for 2–3 minutes each side, turning so they are crispy everywhere, then transfer on paper towel. Serve with lemon wedges. Kroketes Fakes Featuring a crunchy outside and moist center, these patties are not only delicious but also a extremely wholesome bite or dish. Produces 12 45g brown lentils (0.25 cup) 90g burghul (half a cup) 125ml extra virgin oil (half a cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, chopped 1 fresh egg Salt and pepper, to taste Greek yoghurt and fresh lemon, to serve Place the dry lentils in a pan and fill with enough cold water. Boil over a moderate heat for about 20 mins or until partially softened, adding additional water to maintain the legumes immersed if needed. Stir in the cracked wheat and keep cooking until tender. Strain the lentils and burghul well and put aside in a container. Heat a portion of the