🔗 Share this article Delight in These Three Mediterranean Croquette Recipes Leek Croquettes Petite crispy croquettes, typically referred to as keftedes, are a treasured delicacy in Sephardic cooking. These leek patties deliver a delicious combination of savory minced beef with the subtle, slightly sweet essence of leeks, and they are truly crave-worthy. Yields 12 4 fresh leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp paprika Oil, for pan-frying Lemon wedges, to garnish Thoroughly wash the leeks carefully and cut away the roots and the bulk of the green tops. Cut in half longways then into 1.5cm rounds. Transfer in a large skillet and submerge with water, then simmer over a medium flame for about 20 mins or until cooked through. Drain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and season generously with seasoning. Mix well using your fingers then shape a few tablespoonfuls into a croquette, pressing a slightly. Put on a tray and continue for the remaining of the mixture. Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the oil is sizzling, fry the croquettes in small groups until golden brown on each side. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Take out the cooked croquettes to a tray lined with kitchen paper and allow to cool. Serve with fresh lemon. Keftes de Espinacha These delightful cheesy spinach patties are a real delight. The golden exterior reveals a creamy interior. The fresh spinach brings a bright, somewhat green flavor, while the grated cheese gives a deep, flavorful smoothness. You can substitute the dairy cheese with boiled, pureed potato if you prefer. Produces 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the cooler) 3 tbsp olive oil 1 onion, minced 2 garlic cloves, minced 100g salty cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), with more if necessary 3 eggs Olive oil for deep-frying (or neutral oil) Lemon wedges, to serve For fresh spinach, wash it well, removing any stalks, and cut into it into big pieces. Transfer in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then press out any excess liquid and put aside. If using thawed frozen spinach, carefully remove excess liquid. Preheat the cooking oil in a skillet over a medium flame and saute the onion and garlic until translucent, about 4 minutes. Remove from the stove. Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and spice with seasoning. Stir thoroughly until blended. If the mixture seems too soft, mix in some more breading. Using your hands, form the mixture into oval shapes a bit bigger than a nut but more compact than an egg, and place them on a tray lined with baking paper. Wrap and cool for at least 1 hour. In a big skillet over medium heat, preheat oil to a amount of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, flipping so they are crispy all over, then put on absorbent paper. Serve with lemon slices. Kroketes Fakes Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a extremely nutritious appetizer or main course. Makes 12 45g dry lentils (¼ cup) 90g burghul (0.5 cup) 125ml olive oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, minced 1 large egg Pepper and salt, to taste Creamy yogurt and fresh lemon, to accompany Add the brown lentils in a pot and cover with plenty of cold water. Boil over a medium heat for about 20 minutes or until almost cooked, including additional water to ensure the pulses immersed if needed. Mix in the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul well and put aside in a mixing bowl. Preheat half of the