🔗 Share this article Enjoy These Delectable 3 Mediterranean Fried Patty Recipes Leek Patties Small crispy fritters, typically known as keftedes, stand as a cherished delicacy in Jewish cuisine. These wonderful leek patties deliver a flavorful blend of rich minced beef with the gentle, sweetly mild taste of fresh leeks, rendering them absolutely addictive. Produces 12 4 large leeks 250g minced beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to accompany Clean the leeks well and remove the root ends and the bulk of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Place in a large skillet and submerge with cold water, then heat over a moderate heat for about 20 mins or until tender. Remove the water from the leeks and place in a big bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor well with seasoning. Stir thoroughly using your palms then shape a few tablespoonfuls into a ball, shaping a bit. Put on a tray and repeat for the rest of the ingredients. Heat oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is hot, fry the fritters in small batches until golden on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Take out the ready croquettes to a plate topped with paper towel and let to rest. Present with fresh lemon. Spinach Patties These amazing cheesy spinach croquettes are a genuine delight. The crispy crust gives way to a creamy center. The fresh spinach brings a vibrant, somewhat green note, while the grated cheese gives a savory, flavorful richness. It's possible to replace the cheese with boiled, mashed spuds if you prefer. Makes 16–18 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the cooler) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic pieces, crushed 100g salty cheese, shredded 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1 and ¼ cups), with more if necessary 3 eggs Olive oil for deep-frying (or vegetable oil) Lemon wedges, to serve For fresh spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a little hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then remove any excess liquid and set aside. For defrosted spinach, thoroughly squeeze out excess liquid. Heat the olive oil in a pan over a moderate heat and saute the diced onion and minced garlic until translucent, about 4 minutes. Remove from the flame. Place the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until blended. If the mixture seems too wet, add some extra crumbs. With your fingers, shape the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and put them on a plate covered with baking paper. Seal and chill for at least 60 minutes. In a wide pan over medium flame, heat olive oil to a level of about 1 centimeter. Cook the fritters a few at a time for two to three minutes on both sides, flipping so they are golden brown everywhere, then put on paper towel. Offer with fresh lemon. Kroketes Fakes Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a extremely wholesome appetizer or dish. Yields 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin powder 1 tbsp mint leaves, chopped 1 tbsp parsley, diced 1 fresh egg Pepper and salt, to liking Greek yoghurt and lemon slices, to garnish Put the dry lentils in a pan and fill with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding additional water to ensure the lentils covered if necessary. Mix in the bulgur wheat and proceed cooking until softened. Drain the mixture well and set aside in a mixing bowl. Heat half of the