🔗 Share this article Delight in These Delectable Three Mediterranean Fried Patty Recipes Keftedes me Prassa Petite pan-fried patties, often called keftedes, are a beloved signature dish in Jewish culinary traditions. These leek croquettes present a flavorful blend of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, rendering them utterly addictive. Yields 12 4 large leeks 250g minced beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, finely chopped 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Oil, for frying Lemon wedges, to accompany Thoroughly wash the green leeks well and remove the base and the bulk of the dark green parts. Cut lengthwise lengthways then into half-inch slices. Put in a deep frying pan and cover with water, then heat over a medium flame for about twenty minutes or until tender. Remove the water from the leeks and put in a large mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and season well with salt and pepper. Stir well using your palms then shape a few scoops into a ball, shaping a bit. Set on a platter and proceed for the rest of the preparation. Warm cooking oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is sizzling, brown the croquettes in batches until golden brown on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the cooked croquettes to a plate lined with absorbent paper and allow to cool. Serve with lemon wedges. Spinach Patties These delightful spinach with cheese fritters are a true pleasure. The crispy exterior reveals a creamy center. The leafy spinach brings a bright, somewhat natural note, while the cheese offers a rich, flavorful smoothness. Feel free to swap the dairy cheese with steamed, mashed spuds if you wish. Produces 16–18 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler) 3 tbsp extra virgin oil 1 yellow onion, minced 2 garlic cloves, finely chopped 100g kefalotyri, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp mild spice 120g crumbs (1¼ cups), plus extra if needed 3 eggs Oil for pan-frying (or use neutral oil) Lemon wedges, to serve When using raw spinach, wash it well, discarding any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a bit of hot water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then press out any extra water and reserve. If using thawed frozen spinach, completely press out excess liquid. Preheat the oil in a skillet over a medium heat and fry the onion and minced garlic until softened, about 4 minutes. Turn off the stove. Put the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Combine completely until blended. If the mixture appears too soft, mix in some extra breadcrumbs. By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and set them on a baking sheet covered with parchment paper. Cover and refrigerate for at least 60 minutes. In a wide pan over medium heat, preheat oil to a amount of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden all over, then place on absorbent paper. Present with lemon slices. Lentil Croquettes With their crispy exterior and tender interior, these patties are not only flavorful but also a highly nutritious bite or dish. Yields 12 45g dry lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml oil (½ cup) 1 onion, minced 1 tsp cumin spice 1 tbsp mint leaves, minced 1 tbsp fresh parsley, minced 1 egg Pepper and salt, to liking Greek yoghurt and lemon slices, to garnish Place the dry lentils in a saucepan and fill with enough water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring additional water to maintain the lentils immersed if necessary. Mix in the burghul and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a bowl. Heat half of the