🔗 Share this article Delight in These Delectable Triple Mediterranean Fried Patty Creations Leek Patties Bite-sized fried patties, commonly called keftedes, represent a cherished signature dish in Sephardic culinary traditions. These particular leek patties offer a tasty combination of rich minced beef with the gentle, sweetly mild essence of fresh leeks, and they are truly irresistible. Makes 12 4 fresh leeks 250g minced beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp fresh parsley, minced ½ tsp paprika Oil, for cooking Lemon wedges, to garnish Wash the green leeks well and trim off the root ends and the majority of the dark green parts. Chop in half lengthways then into 1.5cm rounds. Put in a deep frying pan and submerge with fresh water, then cook over a medium flame for about 20 mins or until tender. Drain the softened leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor generously with salt and pepper. Mix well using your fingers then shape a few scoops into a ball, pressing a slightly. Put on a platter and repeat for the remaining of the ingredients. Preheat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the patties in batches until golden brown on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the finished patties to a dish covered with paper towel and let to cool. Offer with fresh lemon. Keftes de Espinacha These amazing spinach with cheese patties are a real pleasure. The crispy exterior reveals a soft filling. The leafy spinach brings a bright, slightly green taste, while the cheese offers a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, mashed potato if you wish. Makes 16–18 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the fridge) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 garlic pieces, finely chopped 100g kefalotyri, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp mild spice 120g crumbs (1¼ cups), plus extra if needed 3 fresh eggs Oil for frying (or alternatively vegetable oil) Fresh lemon, to garnish If using raw spinach, wash it well, discarding any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a medium flame. Once softened, remove in a strainer for about 15 mins, then remove any excess liquid and reserve. For defrosted spinach, completely squeeze out unwanted moisture. Warm the olive oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Take off the stove. Combine the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with seasoning. Mix thoroughly until blended. If the dough seems too loose, mix in some more breading. Using your hands, form the preparation into elongated patties slightly larger than a walnut but smaller than an large egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 60 minutes. In a wide pan over medium flame, preheat cooking oil to a depth of about half an inch. Fry the fritters a small batch for a couple of minutes on both sides, turning so they are golden brown completely, then transfer on kitchen roll. Offer with fresh lemon. Lentil Croquettes Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish. Yields 12 45g dry lentils (one-quarter cup) 90g cracked wheat (half a cup) 125ml oil (0.5 cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, diced 1 tbsp fresh parsley, diced 1 fresh egg Pepper and salt, to taste Creamy yogurt and lemon slices, to serve Place the lentils in a saucepan and submerge with enough water. Cook over a medium heat for about twenty minutes or until nearly done, including more water to maintain the lentils submerged if needed. Mix in the cracked wheat and continue cooking until tender. Drain the lentils and burghul well and put aside in a bowl. Preheat 50% of the