Delight in These Triple Mediterranean Fried Patty Dishes

Leek Croquettes

Petite pan-fried patties, typically known as keftedes, are a cherished speciality in Sephardic culinary traditions. These leek croquettes offer a flavorful blend of hearty beef with the delicate, slightly sweet essence of tender leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Wash the green leeks well and trim off the root ends and most of the dark green parts. Slice lengthwise along the length then into half-inch rounds. Transfer in a large skillet and cover with water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Combine well using your hands then mold a couple of scoops into a patty, shaping a bit. Set on a platter and continue for the rest of the mixture.

Heat cooking oil in a pan to a level of about 2cm over a medium heat. When the oil is sizzling, cook the croquettes in batches until golden on each side. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Transfer the finished fritters to a tray covered with absorbent paper and let to drain.

Present with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a true delight. The crispy exterior gives way to a creamy interior. The leafy spinach adds a fresh, moderately earthy note, while the cheese offers a deep, flavorful creaminess. Feel free to swap the cheesy element with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to serve

When using raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a little hot water over a medium heat. Once cooked, strain in a colander for about 15 mins, then remove any remaining moisture and set aside.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about a few minutes. Take off the flame.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until combined. If the mixture appears too loose, mix in some more crumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a plate topped with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a amount of about 1cm. Cook the croquettes a few at a time for two to three minutes each side, flipping so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only flavorful but also a highly healthy bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and cover with ample water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to keep the pulses immersed if required.

Mix in the cracked wheat and keep cooking until softened. Strain the lentils and burghul completely and reserve in a container.

Heat 50% of the