🔗 Share this article Enjoy These Delectable Three Mediterranean Croquette Dishes Leek Patties Small fried patties, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a delicious combination of rich minced beef with the delicate, sweetly mild flavour of tender leeks, and they are truly irresistible. Produces 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp parsley, diced ½ tsp paprika Olive oil, for frying Lemon wedges, to garnish Clean the leeks properly and cut away the base and the majority of the green tops. Chop in half longways then into half-inch rounds. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about twenty minutes or until cooked through. Drain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and spice liberally with seasoning. Mix completely using your palms then form a couple of spoonfuls into a patty, pressing a slightly. Place on a platter and repeat for the rest of the mixture. Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, fry the fritters in small batches until crispy on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the ready croquettes to a tray covered with absorbent paper and let to rest. Serve with fresh lemon. Spinach Patties These delightful cheesy spinach patties are a genuine pleasure. The crispy exterior gives way to a creamy interior. The spinach adds a fresh, slightly earthy flavor, while the dairy gives a rich, umami richness. It's possible to replace the cheese with boiled, mashed spuds if you prefer. Yields 16–18 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp extra virgin oil 1 onion, minced 2 garlic pieces, crushed 100g kefalotyri, shredded 80g soft cheese ½ tsp fresh nutmeg ½ tsp sweet paprika 120g crumbs (about 1.25 cups), plus extra if required 3 fresh eggs Olive oil for pan-frying (or use neutral oil) Lemon slices, to accompany If using leafy greens, rinse it well, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then remove any extra water and put aside. When working with thawed frozen spinach, carefully press out excess liquid. Warm the oil in a pan over a medium flame and saute the diced onion and garlic until tender, about 4 minutes. Remove from the stove. Put the cooked spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine completely until blended. If the dough seems too soft, incorporate some extra crumbs. By hand, form the dough into oval croquettes slightly larger than a nut but smaller than an egg, and set them on a baking sheet covered with wax paper. Seal and chill for at least one hour. In a big skillet over medium heat, heat cooking oil to a amount of about 1 centimeter. Brown the fritters a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then transfer on kitchen roll. Offer with lemon slices. Lentil Croquettes Featuring a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully healthy snack or dish. Produces 12 45g dried brown lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml olive oil (0.5 cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, diced 1 egg Seasoning, to preference Yogurt and lemon wedges, to serve Place the dry lentils in a pot and submerge with plenty of water. Boil over a moderate heat for about 20 mins or until almost cooked, including additional water to keep the pulses submerged if needed. Mix in the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul completely and put aside in a mixing bowl. Preheat 50% of the