Savor These Delectable Three Mediterranean Fried Patty Creations

Keftedes me Prassa

Petite pan-fried croquettes, commonly called keftedes, represent a beloved delicacy in Jewish cuisine. These leek patties offer a tasty combination of savory beef with the subtle, slightly sweet taste of tender leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks carefully and remove the roots and most of the green stalk. Slice in half lengthways then into 1.5-centimeter slices. Place in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Stir thoroughly using your fingers then mold a several scoops into a croquette, shaping a little. Put on a tray and proceed for the balance of the mixture.

Heat olive oil in a pan to a level of about 2cm over a moderate heat. When the oil is hot, fry the patties in batches until crispy on both sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Transfer the cooked fritters to a plate lined with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese patties are a real delight. The crispy exterior reveals a smooth center. The leafy spinach imparts a fresh, moderately natural taste, while the cheese provides a deep, savory richness. It's possible to replace the cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to accompany

If using raw spinach, clean it well, getting rid of any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of water over a medium flame. Once softened, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

When working with thawed frozen spinach, carefully press out extra water.

Heat the oil in a pan over a medium heat and fry the onion and garlic cloves until tender, about four minutes. Take off the flame.

Place the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and spice with seasoning. Stir completely until blended. If the dough appears too soft, mix in some more breading.

With your fingers, mold the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and put them on a tray covered with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about half an inch. Fry the fritters a handful for 2–3 minutes per side, rotating so they are golden everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only delicious but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Place the brown lentils in a pot and cover with ample fresh water. Boil over a moderate heat for about 20 mins or until partially softened, adding extra liquid to keep the pulses submerged if required.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the ingredients completely and reserve in a bowl.

Preheat half of the