Enjoy These Delectable Triple Mediterranean Fried Patty Recipes

Leek Croquettes

Petite pan-fried fritters, typically called keftedes, are a cherished signature dish in Jewish cuisine. These leek croquettes deliver a flavorful combination of rich beef with the gentle, sweetly mild flavour of fresh leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the leeks well and trim off the base and the majority of the green tops. Cut into halves along the length then into half-inch slices. Place in a deep pan and cover with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, chopped parsley and paprika and season well with salt and pepper. Stir well using your palms then mold a few tablespoonfuls into a ball, shaping a bit. Place on a plate and continue for the remaining of the mixture.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is hot, brown the patties in small groups until golden brown on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the cooked croquettes to a tray topped with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a genuine pleasure. The crunchy outside gives way to a smooth interior. The fresh spinach adds a bright, somewhat earthy flavor, while the cheese offers a savory, flavorful creaminess. It's possible to replace the cheese with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Put in a large saucepan with a small amount liquid over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a medium heat and fry the onion and garlic cloves until softened, about a few minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix well until incorporated. If the preparation seems too loose, incorporate some more breading.

By hand, form the preparation into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a tray covered with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a level of about 1 centimeter. Fry the fritters a handful for 2–3 minutes each side, turning so they are golden completely, then transfer on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only tasty but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pan and submerge with plenty of cold water. Boil over a medium flame for about twenty minutes or until almost cooked, adding more water to maintain the lentils immersed if required.

Mix in the cracked wheat and continue cooking until tender. Drain the mixture well and set aside in a bowl.

Warm a portion of the