Enjoy These Three Mediterranean Fried Patty Creations

Leek Patties

Bite-sized fried fritters, typically known as keftedes, are a treasured delicacy in Jewish cooking. These particular leek croquettes present a tasty fusion of hearty beef with the gentle, mildly sweet essence of leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks well and trim off the root ends and the bulk of the dark green parts. Slice into halves along the length then into half-inch slices. Place in a deep pan and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season well with seasoning. Stir completely using your palms then form a few tablespoonfuls into a patty, pressing a bit. Put on a plate and continue for the remaining of the mixture.

Preheat oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the patties in small groups until golden on both sides. (Do not fill the pan as this lowers the temperature of the cooking oil.) Remove the ready croquettes to a tray topped with kitchen paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach patties are a real delight. The golden exterior opens up to a soft center. The spinach imparts a fresh, moderately green taste, while the grated cheese offers a savory, umami richness. It's possible to replace the cheesy element with cooked, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to serve

If using raw spinach, clean it thoroughly, removing any stalks, and roughly chop it into big pieces. Place in a deep pan with a small amount water over a medium flame. Once wilted, strain in a colander for about 15 mins, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly press out extra water.

Preheat the cooking oil in a frying pan over a medium heat and saute the onion and minced garlic until tender, about a few minutes. Take off the flame.

Place the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until incorporated. If the dough seems too soft, incorporate some more crumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a nut but less bulky than an egg, and set them on a plate lined with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, flipping so they are golden everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only tasty but also a extremely healthy appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a saucepan and cover with plenty of fresh water. Boil over a medium heat for about 20 mins or until almost cooked, including extra liquid to maintain the legumes covered if needed.

Mix in the cracked wheat and keep cooking until softened. Drain the lentils and burghul completely and put aside in a mixing bowl.

Heat 50% of the