🔗 Share this article Savor These Three Mediterranean Fried Patty Dishes Keftedes me Prassa Bite-sized pan-fried croquettes, often referred to as keftedes, are a beloved speciality in Jewish cooking. These leek fritters deliver a flavorful combination of savory beef with the delicate, sweetly mild taste of leeks, making them truly addictive. Produces 12 4 leeks 250g minced beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Olive oil, for cooking Lemon wedges, to accompany Wash the fresh leeks well and trim off the roots and the majority of the green tops. Chop lengthwise lengthways then into half-inch slices. Transfer in a deep pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until tender. Strain the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and flavor well with salt and pepper. Stir completely using your fingers then form a few spoonfuls into a patty, pressing a little. Set on a platter and proceed for the remaining of the preparation. Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the croquettes in small groups until crispy on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Transfer the ready patties to a tray lined with kitchen paper and let to drain. Present with fresh lemon. Keftes de Espinacha These amazing cheesy spinach fritters are a real pleasure. The golden exterior gives way to a smooth interior. The leafy spinach adds a fresh, moderately natural note, while the cheese offers a savory, flavorful smoothness. It's possible to replace the cheese with steamed, pureed potato if you prefer. Yields 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the cooler) 3 tbsp oil 1 onion, finely diced 2 garlic pieces, minced 100g hard cheese, grated 80g soft cheese ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (1 and ¼ cups), with more if needed 3 fresh eggs Olive oil for deep-frying (or use neutral oil) Fresh lemon, to garnish For leafy greens, wash it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of water over a medium flame. Once softened, drain in a sieve for about 15 mins, then remove any extra water and reserve. When working with thawed frozen spinach, thoroughly press out extra water. Heat the cooking oil in a skillet over a medium heat and fry the diced onion and minced garlic until translucent, about 4 minutes. Take off the flame. Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine completely until blended. If the dough appears too wet, mix in some additional crumbs. Using your hands, shape the dough into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet lined with parchment paper. Seal and refrigerate for at least 1 hour. In a wide pan over medium heat, warm olive oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes on both sides, rotating so they are crispy all over, then place on absorbent paper. Present with fresh lemon. Kroketes Fakes With their crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully nutritious appetizer or meal. Yields 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (half a cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, chopped 1 tbsp parsley, minced 1 egg Salt and pepper, to liking Creamy yogurt and fresh lemon, to garnish Put the dry lentils in a pan and cover with plenty of water. Cook over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to maintain the legumes immersed if necessary. Mix in the bulgur wheat and keep cooking until tender. Strain the lentils and burghul well and reserve in a bowl. Heat 50% of the