🔗 Share this article Savor These Delectable Three Mediterranean Fried Patty Dishes Leek Croquettes Bite-sized crispy patties, typically referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These wonderful leek patties present a flavorful fusion of hearty beef with the gentle, slightly sweet essence of leeks, making them truly irresistible. Produces 12 4 fresh leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp sweet paprika Oil, for pan-frying Lemon wedges, to garnish Clean the fresh leeks well and remove the roots and most of the green stalk. Cut into halves longways then into 1.5cm pieces. Place in a deep frying pan and fill with fresh water, then cook over a medium flame for about twenty minutes or until cooked through. Drain the leeks and transfer in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor liberally with seasoning. Mix thoroughly using your palms then shape a several tablespoonfuls into a croquette, shaping a little. Place on a platter and continue for the balance of the ingredients. Preheat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is hot, brown the patties in small batches until crispy on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked fritters to a plate lined with paper towel and let to cool. Serve with lemon slices. Spinach Patties These amazing spinach with cheese fritters are a true delight. The crunchy crust opens up to a smooth interior. The fresh spinach adds a fresh, moderately earthy taste, while the cheese offers a deep, flavorful creaminess. You can substitute the cheese with cooked, crushed potato if you like. Produces 16–18 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the refrigerator) 3 tbsp oil 1 yellow onion, finely diced 2 garlic cloves, crushed 100g salty cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), with more if needed 3 fresh eggs Oil for deep-frying (or alternatively neutral oil) Fresh lemon, to serve For raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Transfer in a deep pan with a little hot water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside. For defrosted spinach, completely remove extra water. Warm the cooking oil in a skillet over a medium heat and cook the diced onion and minced garlic until translucent, about four minutes. Turn off the heat. Combine the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Combine completely until blended. If the mixture seems too wet, mix in some extra crumbs. By hand, shape the preparation into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a baking sheet lined with wax paper. Seal and chill for at least 60 minutes. In a big skillet over medium heat, warm cooking oil to a level of about 1cm. Brown the patties a handful for 2–3 minutes each side, turning so they are crispy everywhere, then put on absorbent paper. Serve with lemon wedges. Lentil Patties Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully nutritious bite or dish. Produces 12 45g dry lentils (¼ cup) 90g cracked wheat (half a cup) 125ml extra virgin oil (half a cup) 1 large onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, diced 1 tbsp fresh parsley, chopped 1 fresh egg Seasoning, to preference Greek yoghurt and lemon wedges, to garnish Put the lentils in a pot and cover with plenty of water. Cook over a medium heat for about twenty minutes or until almost cooked, including additional water to ensure the lentils covered if required. Add the cracked wheat and proceed cooking until fully cooked. Strain the ingredients well and put aside in a container. Preheat half of the