Enjoy These Tasty 3 Mediterranean Croquette Creations

Leek Patties

Small crispy patties, typically referred to as keftedes, are a treasured signature dish in Jewish cuisine. These wonderful leek fritters present a tasty fusion of savory ground beef with the delicate, sweetly mild flavour of fresh leeks, and they are truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks carefully and trim off the root ends and most of the green tops. Chop into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and spice generously with seasoning. Combine completely using your hands then form a several scoops into a croquette, shaping a bit. Place on a tray and continue for the rest of the mixture.

Heat olive oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, brown the croquettes in batches until crispy on all sides. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Take out the ready fritters to a dish lined with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine pleasure. The crunchy outside opens up to a soft filling. The spinach adds a fresh, slightly natural flavor, while the grated cheese provides a deep, umami creaminess. You can substitute the cheese with boiled, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to serve

If using leafy greens, rinse it well, discarding any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount water over a medium flame. Once cooked, strain in a colander for about 15 minutes, then squeeze out any extra water and reserve.

If using thawed frozen spinach, thoroughly remove excess liquid.

Heat the olive oil in a skillet over a medium flame and cook the onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Put the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, spice, red spice, breading and eggs in a large bowl and season with salt and pepper. Mix thoroughly until combined. If the mixture looks too loose, mix in some additional crumbs.

Using your hands, mold the mixture into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and place them on a tray lined with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat oil to a depth of about 1cm. Brown the fritters a small batch for 2–3 minutes on both sides, rotating so they are golden completely, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a extremely healthy snack or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a saucepan and cover with plenty of water. Boil over a moderate heat for about 20 minutes or until partially softened, including more water to keep the lentils immersed if needed.

Stir in the burghul and keep cooking until tender. Strain the lentils and burghul thoroughly and set aside in a bowl.

Preheat a portion of the