🔗 Share this article Enjoy These Tasty Triple Mediterranean Croquette Recipes Leek Croquettes Small pan-fried patties, commonly referred to as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek patties present a tasty blend of rich ground beef with the subtle, sweetly mild taste of tender leeks, rendering them truly irresistible. Yields 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp fresh parsley, diced ½ tsp mild paprika Extra virgin olive oil, for frying Lemon wedges, to serve Wash the green leeks carefully and remove the base and the bulk of the green tops. Chop into halves lengthways then into 1.5cm pieces. Transfer in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 minutes or until softened. Strain the leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and spice and flavor generously with salt and pepper. Mix well using your palms then mold a couple of tablespoonfuls into a patty, shaping a bit. Put on a plate and proceed for the rest of the preparation. Warm cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is ready, fry the fritters in batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Take out the ready fritters to a tray topped with absorbent paper and let to cool. Serve with fresh lemon. Spinach Croquettes These delightful spinach and cheese croquettes are a true pleasure. The crispy exterior opens up to a smooth interior. The spinach adds a vibrant, somewhat natural taste, while the dairy provides a deep, savory smoothness. You can substitute the dairy cheese with steamed, pureed spuds if you wish. Produces 16–18 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the fridge) 3 tbsp extra virgin oil 1 large onion, diced small 2 garlic pieces, minced 100g hard cheese, shredded 80g ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g dry breadcrumbs (about 1.25 cups), additional if required 3 eggs Cooking oil for pan-frying (or use vegetable oil) Lemon slices, to serve For raw spinach, rinse it well, discarding any stalks, and cut into it into big pieces. Transfer in a deep pan with a little hot water over a medium flame. Once cooked, remove in a colander for about 15 minutes, then remove any extra water and reserve. For previously frozen spinach, completely squeeze out excess liquid. Warm the cooking oil in a pan over a medium heat and saute the diced onion and minced garlic until translucent, about 4 minutes. Take off the stove. Combine the cooked spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Combine well until combined. If the preparation looks too soft, incorporate some extra breadcrumbs. By hand, mold the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a baking sheet lined with baking paper. Wrap and cool for at least one hour. In a large frying pan over medium flame, preheat oil to a amount of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, rotating so they are golden everywhere, then put on absorbent paper. Present with lemon slices. Lentil Patties With their golden crust and tender interior, these fritters are not only flavorful but also a wonderfully healthy snack or dish. Produces 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, diced 1 large egg Pepper and salt, to preference Yogurt and lemon slices, to garnish Place the brown lentils in a saucepan and cover with plenty of cold water. Boil over a medium flame for about 20 minutes or until almost cooked, including more water to keep the legumes immersed if necessary. Stir in the burghul and proceed cooking until fully cooked. Strain the mixture well and put aside in a bowl. Heat half of the