Enjoy These Delectable Triple Mediterranean Croquette Recipes

Keftedes me Prassa

Small pan-fried fritters, typically referred to as keftedes, represent a beloved delicacy in Sephardic cooking. These wonderful leek fritters deliver a tasty combination of hearty beef with the delicate, sweetly mild taste of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and remove the root ends and the majority of the green stalk. Cut into halves lengthways then into 1.5-centimeter pieces. Put in a deep pan and submerge with water, then cook over a medium flame for about 20 mins or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season well with seasoning. Combine well using your fingers then shape a several spoonfuls into a patty, flattening a bit. Put on a platter and continue for the balance of the ingredients.

Preheat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is ready, fry the fritters in batches until golden on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the cooked fritters to a plate topped with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a real delight. The golden outside gives way to a smooth filling. The spinach brings a fresh, somewhat green taste, while the dairy provides a savory, savory creaminess. You can substitute the cheese with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For fresh spinach, clean it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a big pot with a bit of water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

For previously frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about four minutes. Take off the stove.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a container and spice with seasoning. Stir completely until incorporated. If the preparation looks too loose, add some more crumbs.

By hand, mold the dough into oval shapes slightly larger than a nut but smaller than an egg, and set them on a tray covered with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over moderate heat, preheat oil to a level of about 1cm. Fry the patties a few at a time for a couple of minutes per side, rotating so they are golden completely, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these fritters are not only flavorful but also a highly nutritious bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and cover with enough fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring more water to ensure the pulses submerged if required.

Mix in the burghul and keep cooking until softened. Remove the water from the mixture completely and put aside in a bowl.

Warm half of the