Enjoy These Delectable Triple Mediterranean Croquette Recipes

Keftedes me Prassa

Small pan-fried patties, often called keftedes, are a beloved delicacy in Sephardic cooking. These particular leek patties deliver a flavorful combination of hearty beef with the subtle, mildly sweet flavour of leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the leeks carefully and remove the roots and the bulk of the green tops. Cut lengthwise along the length then into 1.5-centimeter slices. Put in a large skillet and submerge with cold water, then cook over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and paprika and spice well with salt and pepper. Mix completely using your hands then shape a few scoops into a ball, shaping a slightly. Set on a plate and repeat for the rest of the ingredients.

Warm oil in a skillet to a amount of about 2cm over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden brown on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the cooked patties to a plate lined with kitchen paper and let to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a true delight. The crunchy outside reveals a soft filling. The leafy spinach brings a bright, somewhat green taste, while the cheese offers a rich, flavorful creaminess. You can substitute the dairy cheese with boiled, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

If using leafy greens, clean it thoroughly, discarding any tough stems, and cut into it into sizable portions. Place in a large saucepan with a bit of water over a medium heat. Once cooked, drain in a sieve for about 15 mins, then press out any excess liquid and put aside.

If using previously frozen spinach, completely squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until translucent, about four minutes. Take off the stove.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the mixture looks too wet, add some extra breading.

Using your hands, shape the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and put them on a baking sheet covered with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a level of about 1cm. Brown the patties a small batch for a couple of minutes on both sides, turning so they are golden all over, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only tasty but also a highly nutritious appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and submerge with plenty of cold water. Boil over a medium heat for about twenty minutes or until partially softened, including extra liquid to maintain the pulses immersed if needed.

Add the cracked wheat and continue cooking until fully cooked. Strain the mixture completely and put aside in a container.

Heat a portion of the