🔗 Share this article Delight in These Delectable Three Mediterranean Croquette Creations Leek Patties Petite fried fritters, often called keftedes, are a beloved speciality in Sephardic cuisine. These particular leek patties offer a flavorful blend of hearty ground beef with the delicate, slightly sweet essence of leeks, rendering them truly crave-worthy. Produces 12 4 large leeks 250g minced beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for frying Fresh lemon wedges, to garnish Wash the leeks properly and remove the root ends and the majority of the green tops. Chop lengthwise lengthways then into half-inch slices. Transfer in a deep pan and submerge with water, then simmer over a medium flame for about twenty minutes or until softened. Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and flavor generously with salt and pepper. Combine thoroughly using your hands then shape a couple of spoonfuls into a croquette, shaping a slightly. Put on a tray and repeat for the balance of the preparation. Warm cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the patties in batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Remove the cooked croquettes to a tray covered with kitchen paper and let to drain. Present with lemon slices. Spinach Croquettes These amazing spinach with cheese croquettes are a real pleasure. The crispy crust reveals a smooth center. The fresh spinach imparts a bright, moderately earthy taste, while the grated cheese provides a savory, flavorful smoothness. It's possible to replace the dairy cheese with cooked, mashed potato if you like. Makes 16–18 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the cooler) 3 tbsp olive oil 1 yellow onion, diced small 2 garlic cloves, finely chopped 100g kefalotyri, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary 3 eggs Cooking oil for pan-frying (or alternatively vegetable oil) Lemon slices, to accompany When using leafy greens, clean it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a little hot water over a medium heat. Once cooked, remove in a colander for about 15 minutes, then squeeze out any excess liquid and set aside. For thawed frozen spinach, completely squeeze out unwanted moisture. Heat the cooking oil in a skillet over a medium flame and saute the diced onion and garlic until tender, about a few minutes. Take off the flame. Place the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, spice, paprika, breading and beaten eggs in a large bowl and season with seasoning. Mix thoroughly until blended. If the mixture looks too wet, add some extra breadcrumbs. By hand, shape the dough into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and place them on a tray lined with baking paper. Seal and chill for at least 60 minutes. In a big skillet over medium heat, warm olive oil to a level of about half an inch. Fry the croquettes a few at a time for a couple of minutes each side, turning so they are crispy all over, then place on kitchen roll. Present with lemon slices. Lentil Patties With their golden crust and moist center, these patties are not only tasty but also a extremely nutritious snack or meal. Produces 12 45g dry lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, chopped 1 large egg Salt and pepper, to preference Yogurt and lemon wedges, to serve Add the brown lentils in a pot and fill with ample cold water. Boil over a medium heat for about 20 minutes or until nearly done, adding more water to ensure the lentils covered if needed. Stir in the bulgur wheat and proceed cooking until tender. Drain the mixture well and put aside in a bowl. Warm half of the