Enjoy These Delectable 3 Mediterranean Croquette Dishes

Leek Patties

Bite-sized crispy fritters, commonly called keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These leek croquettes present a delicious blend of rich ground beef with the delicate, sweetly mild flavour of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks carefully and cut away the root ends and most of the green stalk. Chop in half longways then into 1.5-centimeter slices. Put in a deep frying pan and fill with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice well with seasoning. Stir well using your hands then form a several spoonfuls into a ball, flattening a bit. Set on a plate and proceed for the balance of the preparation.

Preheat oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is ready, fry the fritters in small groups until golden brown on each side. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Transfer the cooked patties to a tray lined with kitchen paper and permit to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The crispy exterior reveals a smooth interior. The spinach adds a fresh, slightly natural taste, while the dairy provides a rich, savory smoothness. You can substitute the dairy cheese with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to garnish

For raw spinach, rinse it well, getting rid of any stalks, and cut into it into sizable portions. Place in a large saucepan with a bit of hot water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, carefully squeeze out extra water.

Preheat the olive oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until tender, about a few minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the preparation appears too loose, mix in some extra breadcrumbs.

With your fingers, shape the mixture into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and place them on a plate lined with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a depth of about 1cm. Brown the croquettes a handful for 2–3 minutes each side, turning so they are golden all over, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a extremely healthy appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Put the dry lentils in a pan and submerge with enough water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the pulses covered if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the ingredients completely and put aside in a bowl.

Heat a portion of the