Delight in These Triple Mediterranean Fried Patty Creations

Leek Patties

Small crispy croquettes, often referred to as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These wonderful leek croquettes present a delicious fusion of savory ground beef with the subtle, slightly sweet essence of leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks well and cut away the base and the majority of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter pieces. Place in a large skillet and cover with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Mix thoroughly using your hands then mold a couple of spoonfuls into a ball, pressing a little. Set on a tray and proceed for the rest of the preparation.

Heat oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the patties in small batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the finished croquettes to a dish topped with paper towel and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a true pleasure. The crunchy crust opens up to a soft center. The fresh spinach adds a bright, somewhat green flavor, while the grated cheese provides a rich, flavorful creaminess. You can substitute the cheesy element with boiled, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

For fresh spinach, wash it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then remove any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly remove extra water.

Preheat the oil in a pan over a medium heat and saute the diced onion and garlic until softened, about 4 minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with seasoning. Mix well until blended. If the mixture seems too loose, incorporate some more breadcrumbs.

With your fingers, form the dough into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and set them on a baking sheet topped with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, heat oil to a depth of about 1cm. Cook the patties a few at a time for 2–3 minutes per side, flipping so they are crispy everywhere, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a golden crust and soft inside, these croquettes are not only tasty but also a extremely nutritious snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and cover with enough fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, adding more water to maintain the legumes covered if necessary.

Mix in the burghul and continue cooking until tender. Remove the water from the ingredients completely and set aside in a container.

Heat a portion of the