Enjoy These Delectable Triple Mediterranean Croquette Recipes

Keftedes me Prassa

Small pan-fried fritters, often called keftedes, are a cherished speciality in Sephardic cuisine. These wonderful leek patties deliver a delicious blend of rich minced beef with the subtle, sweetly mild taste of leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and trim off the roots and most of the dark green parts. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep pan and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season well with pepper and salt. Stir completely using your palms then shape a few scoops into a croquette, flattening a little. Put on a tray and continue for the balance of the ingredients.

Heat cooking oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the croquettes in small batches until golden on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the finished fritters to a dish topped with kitchen paper and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine pleasure. The crispy outside gives way to a soft interior. The spinach imparts a fresh, moderately natural flavor, while the grated cheese provides a rich, umami richness. It's possible to replace the cheesy element with cooked, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

For raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Put in a big pot with a little liquid over a medium heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, carefully press out excess liquid.

Warm the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic until translucent, about four minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until combined. If the dough seems too loose, mix in some additional breading.

With your fingers, mold the preparation into elongated patties a bit bigger than a nut but more compact than an egg, and place them on a plate covered with baking paper. Seal and chill for at least one hour.

In a big skillet over medium flame, heat cooking oil to a amount of about 1cm. Cook the fritters a small batch for a couple of minutes per side, turning so they are crispy completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these croquettes are not only delicious but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a pan and cover with ample water. Boil over a medium heat for about 20 mins or until almost cooked, including more water to maintain the lentils covered if needed.

Add the cracked wheat and continue cooking until softened. Strain the ingredients well and set aside in a container.

Heat a portion of the