🔗 Share this article Delight in These 3 Mediterranean Croquette Creations Leek Croquettes Bite-sized fried patties, commonly referred to as keftedes, represent a cherished speciality in Jewish culinary traditions. These leek patties present a delicious fusion of hearty beef with the delicate, mildly sweet flavour of leeks, making them absolutely addictive. Makes 12 4 leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for cooking Lemon slices, to serve Wash the green leeks well and trim off the base and the bulk of the green stalk. Slice in half longways then into half-inch slices. Place in a large skillet and cover with fresh water, then cook over a medium flame for about 20 minutes or until tender. Drain the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor liberally with seasoning. Stir thoroughly using your hands then form a couple of tablespoonfuls into a patty, flattening a little. Place on a platter and repeat for the balance of the preparation. Preheat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is hot, brown the patties in batches until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the ready croquettes to a tray lined with absorbent paper and allow to rest. Present with lemon wedges. Keftes de Espinacha These spinach with cheese croquettes are a true delight. The golden crust gives way to a creamy interior. The spinach imparts a vibrant, somewhat earthy note, while the cheese offers a deep, umami smoothness. You can substitute the dairy cheese with boiled, mashed spuds if you like. Makes 16–18 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the fridge) 3 tbsp extra virgin oil 1 onion, diced small 2 cloves of garlic, minced 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), additional if necessary 3 large eggs Olive oil for deep-frying (or alternatively sunflower oil) Fresh lemon, to garnish For leafy greens, wash it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of liquid over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then remove any excess liquid and set aside. If using thawed frozen spinach, thoroughly press out unwanted moisture. Heat the cooking oil in a pan over a medium flame and cook the diced onion and garlic until softened, about 4 minutes. Take off the heat. Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix completely until incorporated. If the dough appears too soft, add some extra crumbs. With your fingers, form the dough into elongated patties slightly larger than a walnut but smaller than an egg, and set them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 60 minutes. In a wide pan over medium flame, preheat olive oil to a level of about 1cm. Fry the fritters a handful for 2–3 minutes on both sides, turning so they are crispy completely, then place on absorbent paper. Present with lemon wedges. Lentil Croquettes With their crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully wholesome bite or main course. Makes 12 45g dried brown lentils (¼ cup) 90g cracked wheat (half a cup) 125ml oil (half a cup) 1 yellow onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp parsley, diced 1 fresh egg Pepper and salt, to taste Greek yoghurt and fresh lemon, to serve Add the dry lentils in a saucepan and submerge with enough fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to ensure the legumes submerged if required. Add the cracked wheat and keep cooking until softened. Strain the mixture well and put aside in a mixing bowl. Heat a portion of the