Delight in These Tasty 3 Mediterranean Fried Patty Recipes

Keftedes me Prassa

Small fried patties, typically known as keftedes, are a treasured delicacy in Jewish cuisine. These particular leek patties offer a delicious combination of hearty beef with the delicate, sweetly mild taste of leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks well and remove the base and the bulk of the green tops. Chop lengthwise lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the cooked leeks and place in a big bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and flavor liberally with pepper and salt. Combine thoroughly using your palms then form a couple of scoops into a croquette, flattening a slightly. Set on a platter and continue for the rest of the preparation.

Warm oil in a skillet to a level of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the patties in small batches until crispy on both sides. (Do not fill the skillet as this lowers the temperature of the oil.) Remove the cooked fritters to a dish lined with kitchen paper and let to drain.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a genuine treat. The golden crust gives way to a smooth filling. The fresh spinach brings a bright, slightly natural taste, while the grated cheese gives a rich, umami smoothness. You can substitute the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to garnish

When using fresh spinach, clean it carefully, discarding any stalks, and cut into it into large chunks. Place in a big pot with a small amount hot water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then press out any excess liquid and set aside.

If using defrosted spinach, completely squeeze out excess liquid.

Preheat the olive oil in a skillet over a moderate heat and saute the onion and garlic until translucent, about 4 minutes. Take off the flame.

Place the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine completely until combined. If the mixture appears too soft, mix in some extra breadcrumbs.

By hand, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and place them on a plate lined with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a level of about half an inch. Brown the croquettes a small batch for a couple of minutes per side, turning so they are golden brown all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pot and fill with plenty of water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring additional water to ensure the pulses covered if required.

Add the bulgur wheat and continue cooking until fully cooked. Drain the mixture thoroughly and put aside in a container.

Heat 50% of the