Delight in These Delectable Three Mediterranean Croquette Dishes

Leek Croquettes

Small pan-fried patties, commonly referred to as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These particular leek patties deliver a delicious fusion of hearty beef with the subtle, mildly sweet taste of tender leeks, and they are truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and remove the base and most of the green stalk. Chop into halves longways then into half-inch pieces. Transfer in a deep pan and fill with cold water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season generously with pepper and salt. Mix completely using your hands then shape a several scoops into a ball, flattening a bit. Place on a plate and proceed for the rest of the ingredients.

Warm oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the fritters in small batches until golden on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Remove the cooked croquettes to a dish covered with paper towel and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a real treat. The golden exterior opens up to a creamy filling. The fresh spinach imparts a fresh, somewhat green flavor, while the cheese gives a savory, umami creaminess. Feel free to swap the cheesy element with boiled, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using raw spinach, clean it well, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of water over a medium heat. Once softened, strain in a sieve for about a quarter hour, then press out any extra water and set aside.

For previously frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a pan over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Place the prepared spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir well until blended. If the preparation looks too soft, mix in some more crumbs.

With your fingers, form the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and place them on a baking sheet lined with baking paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, warm oil to a amount of about 1cm. Cook the croquettes a handful for two to three minutes on both sides, rotating so they are crispy completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only tasty but also a extremely healthy bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and fill with ample fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring more water to ensure the lentils submerged if needed.

Stir in the burghul and keep cooking until fully cooked. Strain the mixture well and reserve in a bowl.

Heat half of the