🔗 Share this article Savor These Delectable Three Mediterranean Fried Patty Dishes Leek Patties Bite-sized pan-fried patties, typically called keftedes, represent a beloved delicacy in Sephardic cuisine. These particular leek fritters present a delicious combination of savory ground beef with the subtle, slightly sweet taste of leeks, rendering them truly addictive. Yields 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp fresh parsley, minced ½ tsp mild paprika Extra virgin olive oil, for cooking Lemon wedges, to accompany Thoroughly wash the green leeks well and trim off the base and the bulk of the green tops. Slice into halves lengthways then into 1.5cm slices. Put in a deep pan and submerge with water, then cook over a medium flame for about 20 minutes or until tender. Drain the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season well with pepper and salt. Mix well using your fingers then shape a couple of tablespoonfuls into a ball, pressing a bit. Set on a platter and repeat for the remaining of the preparation. Preheat cooking oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is hot, fry the patties in small batches until crispy on each side. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Remove the finished patties to a plate topped with kitchen paper and let to rest. Offer with lemon wedges. Spinach Patties These spinach with cheese fritters are a genuine delight. The golden exterior gives way to a creamy center. The spinach imparts a bright, slightly earthy note, while the cheese offers a savory, savory smoothness. It's possible to replace the dairy cheese with cooked, pureed potato if you wish. Makes 16–18 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator) 3 tbsp extra virgin oil 1 onion, finely diced 2 cloves of garlic, finely chopped 100g hard cheese, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g crumbs (1 and ¼ cups), additional if needed 3 large eggs Cooking oil for frying (or use neutral oil) Lemon wedges, to serve When using leafy greens, clean it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount water over a medium flame. Once wilted, strain in a colander for about 15 mins, then remove any excess liquid and reserve. If using previously frozen spinach, carefully press out extra water. Heat the cooking oil in a frying pan over a medium flame and fry the onion and garlic cloves until translucent, about a few minutes. Turn off the heat. Put the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until combined. If the dough looks too loose, incorporate some additional breading. With your fingers, shape the preparation into elongated patties slightly larger than a nut but less bulky than an egg, and put them on a plate topped with wax paper. Cover and cool for at least 60 minutes. In a large frying pan over moderate heat, preheat cooking oil to a amount of about half an inch. Brown the patties a few at a time for a couple of minutes per side, turning so they are golden completely, then put on absorbent paper. Present with fresh lemon. Lentil Patties Featuring a golden crust and moist center, these patties are not only tasty but also a wonderfully healthy snack or meal. Produces 12 45g dry lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (half a cup) 1 onion, minced 1 tsp ground cumin 1 tbsp chopped mint, diced 1 tbsp flat-leaf parsley, chopped 1 egg Pepper and salt, to liking Creamy yogurt and lemon slices, to accompany Add the dry lentils in a pan and cover with plenty of water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the pulses submerged if necessary. Mix in the burghul and continue cooking until softened. Remove the water from the ingredients completely and set aside in a container. Heat half of the