🔗 Share this article Savor These 3 Mediterranean Croquette Creations Leek Croquettes Petite fried patties, typically known as keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a delicious combination of hearty ground beef with the delicate, sweetly mild essence of leeks, rendering them truly crave-worthy. Makes 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp parsley, finely chopped ½ tsp sweet paprika Olive oil, for frying Fresh lemon wedges, to garnish Thoroughly wash the leeks carefully and remove the root ends and the majority of the green tops. Slice lengthwise along the length then into 1.5-centimeter pieces. Put in a deep pan and cover with water, then heat over a moderate heat for about 20 mins or until tender. Drain the cooked leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Combine well using your hands then shape a several scoops into a patty, pressing a little. Put on a platter and proceed for the rest of the ingredients. Warm oil in a pan to a level of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the patties in small batches until golden on each side. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Transfer the ready fritters to a dish topped with absorbent paper and permit to drain. Offer with lemon wedges. Spinach Croquettes These delightful spinach and cheese croquettes are a true delight. The crispy crust gives way to a soft interior. The leafy spinach adds a fresh, somewhat natural flavor, while the grated cheese offers a rich, umami richness. It's possible to replace the dairy cheese with steamed, crushed spuds if you like. Produces 16–18 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator) 3 tbsp olive oil 1 yellow onion, diced small 2 garlic pieces, minced 100g salty cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), additional if necessary 3 eggs Olive oil for pan-frying (or vegetable oil) Lemon wedges, to accompany When using fresh spinach, wash it carefully, discarding any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a bit of hot 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 thawed frozen spinach, completely squeeze out excess liquid. Heat the olive oil in a pan over a medium heat and fry the onion and garlic until translucent, about 4 minutes. Turn off the stove. Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and spice with seasoning. Mix completely until incorporated. If the mixture appears too soft, add some extra breading. By hand, shape the preparation into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet lined with wax paper. Seal and chill for at least 60 minutes. In a large frying pan over medium flame, heat oil to a level of about half an inch. Fry the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden brown completely, then place on absorbent paper. Present with lemon slices. Lentil Patties Featuring a golden crust and soft inside, these croquettes are not only delicious but also a highly nutritious snack or main course. Makes 12 45g dry lentils (0.25 cup) 90g cracked wheat (½ cup) 125ml olive oil (0.5 cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp flat-leaf parsley, chopped 1 egg Pepper and salt, to taste Creamy yogurt and lemon wedges, to serve Add the lentils in a pot and cover with ample water. Boil over a medium flame for about 20 minutes or until almost cooked, adding extra liquid to keep the lentils submerged if necessary. Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients well and set aside in a bowl. Heat 50% of the