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Delight in These Tasty Three Mediterranean Fried Patty Creations
Leek Croquettes
Petite fried fritters, typically called keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These leek croquettes present a tasty combination of savory ground beef with the subtle, sweetly mild essence of fresh leeks, making them truly irresistible.
Makes 12
- 4 leeks
- 250g minced beef meat
- 2 large eggs
- 1 tbsp dry breadcrumbs
- 1 tbsp fresh dill, diced
- 1 tbsp fresh parsley, diced
- ½ tsp paprika
- Extra virgin olive oil, for frying
- Lemon wedges, to garnish
Thoroughly wash the green leeks carefully and remove the roots and the majority of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Place in a deep pan and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until tender.
Drain the softened leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice generously with seasoning. Stir well using your hands then mold a couple of scoops into a patty, shaping a bit. Place on a platter and continue for the rest of the ingredients.
Heat olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the patties in batches until golden brown on each side. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Take out the ready croquettes to a tray topped with absorbent paper and permit to drain.
Serve with lemon slices.
Spinach Patties
These delightful spinach with cheese fritters are a true delight. The crispy outside gives way to a soft filling. The spinach imparts a fresh, slightly green taste, while the grated cheese gives a deep, umami smoothness. Feel free to swap the cheese with boiled, mashed potato if you wish.
Makes 16–18
- 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the cooler)
- 3 tbsp oil
- 1 onion, finely diced
- 2 garlic pieces, crushed
- 100g hard cheese, shredded
- 80g soft cheese
- ½ tsp nutmeg spice
- ½ tsp paprika
- 120g dry breadcrumbs (1¼ cups), additional if necessary
- 3 eggs
- Olive oil for deep-frying (or vegetable oil)
- Lemon slices, to garnish
When using raw spinach, clean it carefully, removing any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a bit of liquid over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then remove any excess liquid and reserve.
For defrosted spinach, carefully press out unwanted moisture.
Heat the oil in a frying pan over a medium heat and saute the chopped onion and garlic until softened, about 4 minutes. Take off the stove.
Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine completely until incorporated. If the mixture looks too wet, mix in some additional breading.
With your fingers, shape the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a tray topped with baking paper. Cover and refrigerate for at least 1 hour.
In a large frying pan over moderate heat, preheat cooking oil to a level of about 1cm. Cook the patties a handful for a couple of minutes each side, rotating so they are golden brown everywhere, then transfer on paper towel.
Offer with lemon slices.
Lentil Patties
Featuring a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully nutritious appetizer or dish.
Makes 12
- 45g dry lentils (0.25 cup)
- 90g cracked wheat (½ cup)
- 125ml oil (½ cup)
- 1 large onion, minced
- 1 tsp ground cumin
- 1 tbsp fresh mint, minced
- 1 tbsp parsley, diced
- 1 egg
- Salt and pepper, to taste
- Yogurt and lemon wedges, to garnish
Put the dry lentils in a saucepan and fill with ample fresh water. Cook over a medium flame for about 20 mins or until nearly done, adding more water to ensure the lentils covered if required.
Mix in the bulgur wheat and continue cooking until softened. Drain the mixture completely and reserve in a bowl.
Warm a portion of the
Brian Hernandez
A passionate writer and shopping enthusiast with a keen eye for quality products and lifestyle trends.
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