Savor These Delectable Triple Mediterranean Fried Patty Creations

Leek Croquettes

Bite-sized crispy croquettes, typically known as keftedes, are a cherished speciality in Jewish cuisine. These leek fritters present a flavorful blend of hearty minced beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the leeks carefully and trim off the roots and most of the green tops. Chop lengthwise longways then into 1.5cm rounds. Place in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the cooked leeks and place in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Mix completely using your fingers then mold a few tablespoonfuls into a ball, pressing a slightly. Put on a platter and proceed for the rest of the preparation.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, fry the croquettes in small groups until golden on both sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Take out the cooked croquettes to a tray covered with kitchen paper and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real treat. The golden exterior gives way to a smooth filling. The fresh spinach brings a fresh, moderately green flavor, while the cheese provides a savory, flavorful smoothness. Feel free to swap the dairy cheese with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For fresh spinach, wash it well, discarding any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once cooked, strain in a colander for about 15 mins, then press out any excess liquid and put aside.

For previously frozen spinach, thoroughly press out extra water.

Heat the olive oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Stir thoroughly until combined. If the dough looks too wet, incorporate some additional breading.

Using your hands, form the preparation into oval shapes slightly larger than a walnut shell but more compact than an large egg, and set them on a baking sheet covered with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1cm. Brown the patties a small batch for 2–3 minutes per side, turning so they are crispy completely, then place on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a pan and fill with enough cold water. Simmer over a medium heat for about 20 minutes or until partially softened, including additional water to maintain the pulses submerged if needed.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Heat a portion of the