Savor These Tasty 3 Mediterranean Croquette Creations

Leek Patties

Small pan-fried fritters, often known as keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These leek patties deliver a delicious combination of savory minced beef with the delicate, mildly sweet taste of leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and trim off the root ends and the majority of the green tops. Chop into halves lengthways then into half-inch pieces. Put in a deep pan and submerge with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Strain the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with seasoning. Combine thoroughly using your fingers then shape a several tablespoonfuls into a ball, shaping a bit. Put on a platter and continue for the balance of the preparation.

Heat oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in small groups until golden brown on each side. (Don't overcrowd the skillet as this reduces the heat of the oil.) Remove the finished croquettes to a plate covered with absorbent paper and let to drain.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a real pleasure. The crunchy outside gives way to a soft interior. The fresh spinach brings a vibrant, moderately natural taste, while the cheese offers a rich, umami smoothness. You can substitute the cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

For raw spinach, rinse it well, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once softened, remove in a colander for about 15 minutes, then press out any extra water and set aside.

If using thawed frozen spinach, completely press out unwanted moisture.

Warm the olive oil in a pan over a medium heat and fry the onion and minced garlic until tender, about a few minutes. Remove from the heat.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir well until combined. If the mixture appears too soft, incorporate some extra breadcrumbs.

Using your hands, form the preparation into oval shapes a bit bigger than a walnut shell but more compact than an egg, and put them on a plate lined with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a depth of about half an inch. Brown the fritters a small batch for 2–3 minutes per side, flipping so they are golden brown completely, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only delicious but also a extremely nutritious appetizer or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pot and fill with enough cold water. Cook over a medium flame for about 20 minutes or until nearly done, including additional water to maintain the legumes covered if necessary.

Add the bulgur wheat and continue cooking until tender. Drain the mixture well and put aside in a mixing bowl.

Preheat 50% of the