Enjoy These Delectable 3 Mediterranean Croquette Dishes

Keftedes me Prassa

Petite crispy croquettes, often referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These wonderful leek patties present a tasty combination of savory minced beef with the gentle, slightly sweet essence of leeks, making them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks well and cut away the base and the majority of the green tops. Chop lengthwise longways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with fresh water, then heat over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season well with salt and pepper. Stir completely using your palms then shape a couple of spoonfuls into a patty, pressing a bit. Place on a tray and repeat for the remaining of the ingredients.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, brown the fritters in small batches until golden on each side. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Take out the finished fritters to a dish topped with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a true pleasure. The golden outside reveals a creamy center. The spinach adds a vibrant, slightly natural taste, while the dairy gives a deep, savory smoothness. You can substitute the cheese with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using leafy greens, clean it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Place in a big pot with a little water over a medium heat. Once wilted, strain in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Warm the oil in a pan over a medium flame and cook the chopped onion and garlic until translucent, about four minutes. Take off the heat.

Combine the prepared spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with seasoning. Mix well until blended. If the mixture seems too soft, incorporate some more crumbs.

Using your hands, shape the preparation into oval shapes a bit bigger than a walnut but less bulky than an large egg, and put them on a baking sheet covered with wax paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a level of about 1 centimeter. Brown the patties a small batch for two to three minutes per side, turning so they are crispy everywhere, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a medium flame for about 20 mins or until nearly done, pouring more water to maintain the pulses submerged if required.

Add the burghul and proceed cooking until softened. Remove the water from the lentils and burghul completely and set aside in a bowl.

Preheat 50% of the