🔗 Share this article Enjoy These Tasty Triple Mediterranean Fried Patty Recipes Keftedes me Prassa Small crispy patties, commonly referred to as keftedes, stand as a cherished speciality in Jewish cooking. These leek fritters present a tasty blend of savory ground beef with the gentle, mildly sweet essence of leeks, rendering them utterly crave-worthy. Produces 12 4 leeks 250g ground beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp dill, finely chopped 1 tbsp flat-leaf parsley, finely chopped ½ tsp sweet paprika Oil, for cooking Lemon slices, to accompany Clean the leeks well and trim off the base and the majority of the dark green parts. Slice in half lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 mins or until tender. Drain the cooked leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Mix completely using your palms then shape a few scoops into a croquette, pressing a slightly. Set on a plate and continue for the balance of the ingredients. Warm olive oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is ready, brown the croquettes in batches until crispy on each side. (Do not fill the frying pan as this lowers the temperature of the oil.) Remove the finished patties to a tray lined with kitchen paper and permit to rest. Serve with fresh lemon. Spinach Patties These delightful spinach with cheese croquettes are a real treat. The golden outside opens up to a soft filling. The fresh spinach brings a bright, somewhat green flavor, while the cheese gives a rich, flavorful richness. Feel free to swap the dairy cheese with boiled, mashed spuds if you prefer. Yields 16–18 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the cooler) 3 tbsp oil 1 onion, finely diced 2 garlic pieces, finely chopped 100g hard cheese, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (1¼ cups), plus extra if needed 3 fresh eggs Cooking oil for pan-frying (or alternatively sunflower oil) Lemon slices, to serve When using raw spinach, rinse it well, discarding any stalks, and cut into it into sizable portions. Transfer in a deep pan with a bit of hot water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then remove any extra water and set aside. For previously frozen spinach, thoroughly remove unwanted moisture. Warm the cooking oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until tender, about 4 minutes. Remove from the stove. Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Combine well until blended. If the preparation seems too wet, add some additional breadcrumbs. Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and put them on a plate covered with baking paper. Wrap and refrigerate for at least one hour. In a wide pan over moderate heat, preheat cooking oil to a depth of about half an inch. Cook the croquettes a small batch for a couple of minutes per side, turning so they are golden all over, then transfer on paper towel. Offer with fresh lemon. Lentil Croquettes Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully wholesome bite or meal. Produces 12 45g dry lentils (0.25 cup) 90g burghul (½ cup) 125ml extra virgin oil (half a cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, diced 1 fresh egg Salt and pepper, to liking Yogurt and lemon slices, to accompany Place the dry lentils in a pot and cover with enough water. Cook over a moderate heat for about twenty minutes or until partially softened, adding more water to maintain the pulses covered if needed. Stir in the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and reserve in a bowl. Preheat 50% of the