Delight in These Tasty Three Mediterranean Croquette Recipes

Leek Patties

Petite fried fritters, typically referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters offer a delicious combination of hearty beef with the gentle, slightly sweet flavour of fresh leeks, and they are utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks carefully and cut away the root ends and the majority of the green stalk. Cut into halves longways then into 1.5cm slices. Put in a large skillet and cover with fresh water, then simmer over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and paprika and flavor well with pepper and salt. Mix well using your fingers then mold a couple of spoonfuls into a croquette, flattening a slightly. Set on a tray and proceed for the balance of the ingredients.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the patties in small batches until crispy on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the ready croquettes to a tray covered with absorbent paper and allow to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a real treat. The crunchy outside gives way to a creamy interior. The leafy spinach adds a fresh, slightly green flavor, while the dairy provides a rich, umami smoothness. Feel free to swap the cheesy element with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to garnish

For raw spinach, clean it carefully, discarding any tough stems, and cut into it into big pieces. Place in a large saucepan with a little water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

For previously frozen spinach, carefully press out excess liquid.

Heat the oil in a skillet over a moderate heat and fry the diced onion and minced garlic until softened, about a few minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until incorporated. If the dough seems too wet, add some additional breading.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a tray lined with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a amount of about half an inch. Brown the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown completely, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only flavorful but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pan and cover with enough water. Boil over a medium heat for about twenty minutes or until nearly done, adding more water to maintain the pulses immersed if necessary.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients completely and reserve in a mixing bowl.

Warm 50% of the