Enjoy These Tasty Three Mediterranean Croquette Recipes

Leek Patties

Small fried croquettes, often known as keftedes, are a beloved delicacy in Jewish cooking. These particular leek fritters offer a tasty fusion of rich minced beef with the delicate, slightly sweet flavour of fresh leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and remove the base and the majority of the green stalk. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and fill with cold water, then heat over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Combine thoroughly using your hands then form a few tablespoonfuls into a ball, pressing a bit. Place on a plate and repeat for the remaining of the preparation.

Heat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the olive oil is ready, brown the fritters in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the cooked patties to a dish lined with paper towel and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a real treat. The crunchy outside gives way to a creamy filling. The leafy spinach brings a bright, moderately green taste, while the grated cheese offers a deep, savory creaminess. Feel free to swap the cheese with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it well, discarding any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any extra water and put aside.

For thawed frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until combined. If the dough looks too soft, mix in some extra breadcrumbs.

With your fingers, mold the preparation into elongated patties a bit bigger than a nut but more compact than an chicken egg, and set them on a tray lined with wax paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a level of about 1cm. Fry the croquettes a small batch for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these patties are not only flavorful but also a highly healthy bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a pot and cover with ample fresh water. Boil over a moderate heat for about 20 mins or until nearly done, adding additional water to maintain the lentils covered if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture well and reserve in a bowl.

Warm a portion of the