Enjoy These Tasty Triple Mediterranean Croquette Recipes

Leek Patties

Petite fried fritters, typically referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These leek fritters present a tasty blend of savory beef with the gentle, mildly sweet taste of tender leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks well and cut away the base and the majority of the green stalk. Chop into halves along the length then into half-inch slices. Transfer in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Stir well using your palms then form a several scoops into a patty, flattening a bit. Set on a plate and repeat for the rest of the mixture.

Warm olive oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, fry the croquettes in batches until crispy on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the finished croquettes to a tray topped with absorbent paper and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach patties are a true treat. The crunchy crust gives way to a soft filling. The leafy spinach imparts a fresh, somewhat earthy taste, while the grated cheese gives a savory, umami smoothness. It's possible to replace the cheesy element with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using raw spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Place in a deep pan with a little hot water over a moderate heat. Once softened, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, completely squeeze out extra water.

Warm the oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until tender, about 4 minutes. Remove from the flame.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Stir completely until combined. If the mixture looks too soft, add some more breading.

By hand, shape the dough into elongated patties slightly larger than a walnut but less bulky than an egg, and put them on a tray topped with baking paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Cook the patties a few at a time for two to three minutes each side, turning so they are golden everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these patties are not only tasty but also a wonderfully healthy bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a pot and submerge with plenty of cold water. Simmer over a medium flame for about 20 mins or until almost cooked, including more water to keep the pulses submerged if necessary.

Add the burghul and continue cooking until softened. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat a portion of the