Savor These Delectable Three Mediterranean Croquette Dishes

Leek Patties

Petite pan-fried croquettes, typically called keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These leek patties deliver a flavorful blend of hearty ground beef with the gentle, slightly sweet taste of tender leeks, making them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the leeks properly and cut away the roots and the bulk of the dark green parts. Chop in half along the length then into 1.5-centimeter pieces. Put in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice well with pepper and salt. Mix completely using your hands then shape a several tablespoonfuls into a patty, pressing a slightly. Set on a plate and continue for the balance of the mixture.

Warm cooking oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, cook the fritters in batches until golden brown on each side. (Do not fill the skillet as this lowers the temperature of the oil.) Remove the finished fritters to a plate topped with absorbent paper and permit to cool.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a real pleasure. The crispy exterior gives way to a creamy interior. The fresh spinach brings a fresh, slightly earthy note, while the grated cheese gives a savory, umami richness. Feel free to swap the cheesy element with cooked, pureed spuds if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a bit of hot water over a medium flame. Once cooked, drain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the heat.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until combined. If the mixture appears too soft, add some additional breading.

With your fingers, shape the dough into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a plate covered with wax paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, warm oil to a amount of about 1 centimeter. Brown the patties a handful for 2–3 minutes per side, rotating so they are golden everywhere, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these patties are not only flavorful but also a extremely healthy appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a pan and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to ensure the lentils immersed if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Heat a portion of the