🔗 Share this article Savor These Tasty Three Mediterranean Fried Patty Recipes Keftedes me Prassa Bite-sized crispy fritters, typically known as keftedes, are a treasured delicacy in Jewish cuisine. These wonderful leek fritters present a tasty combination of savory beef with the delicate, mildly sweet taste of leeks, rendering them utterly addictive. Produces 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Oil, for cooking Lemon wedges, to garnish Thoroughly wash the green leeks well and remove the base and the bulk of the dark green parts. Chop in half lengthways then into 1.5cm slices. Put in a large skillet and submerge with cold water, then heat over a medium heat for about 20 minutes or until softened. Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and spice generously with seasoning. Stir thoroughly using your palms then mold a few spoonfuls into a patty, flattening a little. Place on a plate and repeat for the rest of the ingredients. Warm olive oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is ready, cook the fritters in small groups until golden on both sides. (Do not fill the frying pan as this drops the heat of the oil.) Remove the ready patties to a plate lined with absorbent paper and let to rest. Present with lemon wedges. Spinach Croquettes These spinach with cheese fritters are a true pleasure. The crunchy outside reveals a soft center. The leafy spinach imparts a fresh, somewhat natural taste, while the dairy provides a savory, savory smoothness. It's possible to replace the cheesy element with cooked, pureed potatoes if you wish. Produces 16–18 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the refrigerator) 3 tbsp extra virgin oil 1 onion, minced 2 cloves of garlic, minced 100g hard cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (about 1.25 cups), additional if necessary 3 fresh eggs Cooking oil for frying (or vegetable oil) Lemon slices, to serve If using fresh spinach, wash it thoroughly, removing any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once softened, strain in a sieve for about 15 mins, then remove any remaining moisture and reserve. When working with previously frozen spinach, carefully press out extra water. Preheat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic until softened, about four minutes. Turn off the stove. Place the cooked spinach, fried onion and garlic, grated cheese, ricotta, spice, red spice, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until blended. If the mixture looks too soft, add some more breadcrumbs. Using your hands, mold the preparation into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and put them on a baking sheet topped with wax paper. Seal and chill for at least 1 hour. In a large frying pan over medium heat, preheat oil to a level of about 1cm. Fry the fritters a few at a time for a couple of minutes on both sides, rotating so they are golden brown everywhere, then place on kitchen roll. Present with lemon slices. Lentil Patties Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly nutritious appetizer or main course. Produces 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (0.5 cup) 1 large onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, diced 1 large egg Pepper and salt, to preference Greek yoghurt and fresh lemon, to garnish Add the brown lentils in a saucepan and submerge with ample fresh water. Cook over a medium heat for about 20 mins or until almost cooked, pouring more water to ensure the lentils immersed if necessary. Mix in the burghul and proceed cooking until fully cooked. Strain the mixture thoroughly and reserve in a container. Preheat half of the