Delight in These Tasty 3 Mediterranean Croquette Creations

Leek Croquettes

Petite fried fritters, often known as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a flavorful fusion of savory minced beef with the subtle, sweetly mild flavour of fresh leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks carefully and remove the root ends and the majority of the green tops. Cut lengthwise along the length then into half-inch pieces. Place in a deep frying pan and submerge with fresh water, then cook over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Mix completely using your fingers then form a several spoonfuls into a ball, shaping a slightly. Put on a tray and repeat for the remaining of the mixture.

Heat olive oil in a pan to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in small batches until crispy on all sides. (Do not fill the pan as this lowers the heat of the cooking oil.) Remove the finished croquettes to a plate covered with kitchen paper and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine treat. The crispy outside reveals a creamy interior. The leafy spinach imparts a vibrant, slightly green taste, while the grated cheese offers a rich, flavorful smoothness. Feel free to swap the cheesy element with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

When using leafy greens, clean it carefully, discarding any stalks, and roughly chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

For previously frozen spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a pan over a medium heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Remove from the stove.

Place the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and season with seasoning. Stir well until incorporated. If the preparation seems too soft, add some additional breadcrumbs.

By hand, form the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and set them on a baking sheet topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, warm oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes per side, flipping so they are crispy everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and cover with plenty of water. Cook over a medium flame for about 20 minutes or until partially softened, adding extra liquid to keep the legumes immersed if needed.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a bowl.

Warm a portion of the