🔗 Share this article Delight in These 3 Mediterranean Croquette Creations Leek Croquettes Petite pan-fried fritters, often referred to as keftedes, stand as a cherished delicacy in Sephardic cooking. These particular leek croquettes present a flavorful combination of hearty minced beef with the gentle, sweetly mild flavour of leeks, making them utterly irresistible. Produces 12 4 large leeks 250g minced beef meat 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp paprika Oil, for cooking Lemon wedges, to serve Wash the green leeks well and remove the root ends and the bulk of the green stalk. Cut in half lengthways then into 1.5-centimeter pieces. Place in a large skillet and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until tender. Strain the softened leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and paprika and flavor liberally with salt and pepper. Stir completely using your fingers then form a few scoops into a ball, pressing a little. Put on a platter and continue for the rest of the preparation. Warm oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is ready, brown the patties in small groups until golden brown on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Take out the finished patties to a dish lined with paper towel and allow to cool. Serve with lemon wedges. Spinach Croquettes These delightful spinach with cheese croquettes are a genuine treat. The crunchy exterior opens up to a creamy center. The spinach imparts a fresh, slightly green taste, while the grated cheese gives a savory, savory creaminess. You can substitute the cheese with steamed, mashed spuds if you prefer. Makes 16–18 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler) 3 tbsp extra virgin oil 1 onion, diced small 2 garlic pieces, finely chopped 100g salty cheese, grated 80g ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), additional if needed 3 large eggs Oil for deep-frying (or use neutral oil) Fresh lemon, to accompany If using raw spinach, wash it well, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then remove any excess liquid and set aside. When working with thawed frozen spinach, thoroughly squeeze out excess liquid. Heat the oil in a frying pan over a medium flame and cook the onion and garlic cloves until tender, about 4 minutes. Turn off the stove. Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Stir well until combined. If the dough seems too soft, incorporate some additional breading. Using your hands, mold the preparation into oval shapes somewhat larger than a walnut but smaller than an large egg, and put them on a baking sheet covered with wax paper. Seal and refrigerate for at least 1 hour. In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Fry the croquettes a few at a time for a couple of minutes each side, rotating so they are crispy everywhere, then put on absorbent paper. Serve with lemon wedges. Lentil Croquettes With their crispy exterior and tender interior, these patties are not only tasty but also a wonderfully healthy bite or dish. Produces 12 45g brown lentils (0.25 cup) 90g burghul (½ cup) 125ml oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp fresh parsley, chopped 1 fresh egg Pepper and salt, to taste Yogurt and lemon wedges, to accompany Put the dry lentils in a pan and cover with plenty of cold water. Boil over a moderate heat for about 20 mins or until partially softened, including additional water to ensure the legumes immersed if necessary. Mix in the burghul and proceed cooking until softened. Remove the water from the mixture completely and reserve in a container. Heat 50% of the