Delight in These Triple Mediterranean Croquette Recipes

Keftedes me Prassa

Small fried fritters, commonly known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These leek fritters deliver a delicious combination of rich beef with the subtle, mildly sweet flavour of leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and trim off the base and most of the green stalk. Slice in half along the length then into 1.5cm pieces. Transfer in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Stir well using your palms then form a few scoops into a patty, shaping a bit. Place on a tray and continue for the rest of the ingredients.

Preheat olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the patties in batches until golden brown on both sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Take out the finished fritters to a tray covered with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a genuine treat. The golden outside reveals a soft center. The leafy spinach adds a fresh, somewhat earthy note, while the dairy offers a rich, flavorful richness. It's possible to replace the dairy cheese with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using leafy greens, wash it thoroughly, discarding any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

If using thawed frozen spinach, completely press out unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and garlic until translucent, about a few minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a container and season with salt and pepper. Stir thoroughly until combined. If the preparation appears too wet, mix in some extra breading.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut but less bulky than an egg, and set them on a baking sheet lined with wax paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a handful for two to three minutes each side, rotating so they are golden completely, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these patties are not only tasty but also a wonderfully nutritious bite or meal.

Makes 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 powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Add the lentils in a saucepan and cover with ample water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the lentils submerged if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul well and set aside in a bowl.

Heat a portion of the