Delight in These Delectable Three Mediterranean Croquette Dishes

Leek Croquettes

Petite pan-fried fritters, often called keftedes, are a cherished signature dish in Sephardic cuisine. These particular leek patties deliver a tasty combination of savory ground beef with the subtle, slightly sweet flavour of leeks, rendering them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks well and cut away the base and the bulk of the dark green parts. Chop into halves longways then into 1.5-centimeter pieces. Put in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and paprika and spice liberally with salt and pepper. Stir thoroughly using your hands then form a several tablespoonfuls into a ball, pressing a bit. Set on a platter and proceed for the balance of the ingredients.

Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the olive oil is hot, cook the patties in batches until crispy on each side. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Transfer the finished fritters to a plate lined with paper towel and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese patties are a real delight. The crunchy exterior opens up to a smooth center. The leafy spinach brings a fresh, slightly earthy note, while the dairy gives a savory, savory creaminess. It's possible to replace the dairy cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Place in a big pot with a bit of liquid over a medium flame. Once wilted, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, carefully press out extra water.

Heat the olive oil in a skillet over a medium heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Take off the stove.

Place the wilted spinach, fried onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Mix well until blended. If the dough appears too soft, mix in some additional breadcrumbs.

With your fingers, form the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and put them on a baking sheet topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a depth of about 1 centimeter. Fry the patties a few at a time for two to three minutes on both sides, flipping so they are golden brown everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a highly healthy bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and submerge with ample cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring additional water to maintain the legumes immersed if necessary.

Stir in the burghul and proceed cooking until softened. Drain the lentils and burghul completely and reserve in a container.

Heat a portion of the