Savor These Tasty Triple Mediterranean Fried Patty Recipes

Keftedes me Prassa

Small crispy fritters, often referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These leek fritters deliver a flavorful blend of rich minced beef with the delicate, slightly sweet taste of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the green leeks properly and remove the root ends and the majority of the green stalk. Chop lengthwise along the length then into 1.5-centimeter rounds. Place in a large skillet and cover with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor liberally with salt and pepper. Stir well using your palms then mold a couple of spoonfuls into a croquette, flattening a slightly. Place on a platter and continue for the rest of the preparation.

Warm cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in batches until golden brown on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the finished fritters to a dish topped with absorbent paper and let to drain.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a genuine delight. The crispy crust reveals a soft center. The leafy spinach adds a bright, somewhat green note, while the cheese provides a rich, flavorful richness. You can substitute the cheesy element with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to accompany

For raw spinach, wash it well, discarding any stalks, and cut into it into big pieces. Transfer in a big pot with a little water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, carefully press out unwanted moisture.

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

Place the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Combine well until combined. If the preparation appears too soft, incorporate some additional breadcrumbs.

Using your hands, form the preparation into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and set them on a plate topped with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, warm olive oil to a depth of about 1cm. Brown the patties a few at a time for two to three minutes on both sides, turning so they are golden brown everywhere, 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 extremely healthy appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a pot and fill with plenty of water. Cook over a moderate heat for about 20 minutes or until partially softened, including extra liquid to maintain the pulses immersed if necessary.

Mix in the cracked wheat and continue cooking until tender. Drain the lentils and burghul thoroughly and set aside in a container.

Warm 50% of the