Enjoy These 3 Mediterranean Croquette Creations

Leek Patties

Bite-sized pan-fried croquettes, commonly called keftedes, are a treasured delicacy in Sephardic Jewish cooking. These particular leek fritters present a tasty blend of rich minced beef with the subtle, sweetly mild taste of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Clean the leeks carefully and cut away the base and the bulk of the green stalk. Chop into halves along the length then into 1.5cm pieces. Put in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and season generously with pepper and salt. Stir thoroughly using your palms then shape a couple of tablespoonfuls into a croquette, pressing a little. Place on a tray and continue for the remaining of the ingredients.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the croquettes in small groups until golden on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Take out the ready patties to a tray topped with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true delight. The golden outside opens up to a creamy interior. The fresh spinach adds a bright, moderately green flavor, while the cheese provides a rich, savory richness. It's possible to replace the cheese with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

If using leafy greens, wash it thoroughly, removing any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a bit of hot water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Heat the oil in a pan over a medium heat and fry the onion and garlic cloves until tender, about a few minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until blended. If the dough appears too soft, add some additional crumbs.

Using your hands, shape the mixture into oval shapes slightly larger than a nut but smaller than an large egg, and place them on a plate topped with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a depth of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, rotating so they are golden brown all over, then place on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only tasty but also a highly healthy bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and cover with enough water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring additional water to ensure the lentils covered if needed.

Add the cracked wheat and proceed cooking until tender. Drain the ingredients well and set aside in a container.

Warm half of the