Savor These Three Mediterranean Croquette Dishes

Leek Croquettes

Small crispy patties, commonly known as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek fritters present a flavorful blend of savory minced beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and cut away the roots and the bulk of the dark green parts. Chop lengthwise along the length then into 1.5cm rounds. Place in a deep frying pan and cover with water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor liberally with seasoning. Mix well using your hands then form a couple of tablespoonfuls into a croquette, flattening a bit. Set on a platter and repeat for the balance of the preparation.

Preheat olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, cook the patties in batches until golden brown on each side. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Transfer the cooked patties to a plate lined with kitchen paper and allow to cool.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a real pleasure. The crispy outside gives way to a smooth filling. The spinach brings a fresh, slightly green note, while the grated cheese gives a savory, savory richness. Feel free to swap the dairy cheese with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Put in a big pot with a little liquid over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

If using thawed frozen spinach, completely remove extra water.

Warm the oil in a skillet over a moderate heat and fry the onion and garlic until translucent, about four minutes. Remove from the stove.

Place the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with seasoning. Mix well until incorporated. If the mixture appears too wet, mix in some more breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a baking sheet topped with parchment paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a level of about half an inch. Brown the fritters a handful for two to three minutes each side, rotating so they are golden everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and soft inside, these patties are not only flavorful but also a extremely nutritious bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, including additional water to maintain the lentils submerged if needed.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the ingredients well and set aside in a bowl.

Heat a portion of the