Delight in These Tasty Triple Mediterranean Croquette Recipes

Leek Croquettes

Small crispy fritters, commonly referred to as keftedes, stand as a beloved delicacy in Sephardic cooking. These leek fritters offer a tasty blend of hearty beef with the delicate, sweetly mild essence of tender leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks properly and cut away the roots and the majority of the green tops. Chop in half lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and season well with pepper and salt. Mix thoroughly using your fingers then mold a couple of scoops into a ball, flattening a slightly. Put on a tray and continue for the rest of the ingredients.

Heat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is ready, cook the fritters in small groups until crispy on all sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Remove the ready fritters to a tray lined with kitchen paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine pleasure. The golden exterior opens up to a creamy filling. The fresh spinach brings a fresh, slightly natural note, while the dairy gives a deep, flavorful creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, rinse it carefully, removing any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a small amount hot water over a moderate heat. Once softened, strain in a colander for about a quarter hour, then remove any remaining moisture and set aside.

If using previously frozen spinach, thoroughly remove extra water.

Warm the oil in a skillet over a medium heat and cook the chopped onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Mix well until blended. If the mixture looks too soft, mix in some more crumbs.

By hand, shape the dough into oval shapes slightly larger than a walnut but more compact than an egg, and set them on a tray lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, warm olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes each side, turning so they are golden brown everywhere, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these patties are not only flavorful but also a highly wholesome bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a saucepan and submerge with enough fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, including extra liquid to ensure the legumes immersed if needed.

Mix in the bulgur wheat and keep cooking until softened. Strain the mixture completely and reserve in a mixing bowl.

Heat 50% of the