Enjoy These 3 Mediterranean Croquette Dishes

Leek Patties

Petite crispy fritters, typically referred to as keftedes, stand as a beloved signature dish in Sephardic cuisine. These wonderful leek patties offer a delicious fusion of rich beef with the subtle, slightly sweet taste of fresh leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Chop into halves lengthways then into 1.5-centimeter rounds. Place in a deep pan and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Mix thoroughly using your hands then shape a several spoonfuls into a croquette, pressing a slightly. Set on a tray and proceed for the balance of the mixture.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is ready, brown the croquettes in small groups until golden on each side. (Do not fill the pan as this reduces the temperature of the oil.) Take out the finished croquettes to a plate topped with paper towel and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine delight. The crispy outside gives way to a soft filling. The leafy spinach imparts a fresh, moderately earthy taste, while the grated cheese provides a savory, umami creaminess. It's possible to replace the dairy cheese with boiled, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount liquid over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

If using defrosted spinach, completely press out unwanted moisture.

Warm the olive oil in a pan over a moderate heat and cook the onion and garlic until softened, about four minutes. Turn off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Stir thoroughly until blended. If the dough seems too loose, add some additional crumbs.

Using your hands, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an egg, and place them on a baking sheet topped with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes on both sides, turning so they are golden brown completely, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a extremely wholesome bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Add the brown lentils in a saucepan and submerge with plenty of cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, including additional water to keep the lentils covered if necessary.

Stir in the cracked wheat and continue cooking until tender. Remove the water from the ingredients completely and reserve in a bowl.

Warm half of the