🔗 Share this article Savor These Delectable 3 Mediterranean Croquette Dishes Leek Croquettes Small fried patties, often known as keftedes, stand as a beloved speciality in Sephardic cuisine. These particular leek fritters present a delicious combination of rich minced beef with the gentle, sweetly mild flavour of tender leeks, and they are utterly addictive. Makes 12 4 large leeks 250g ground beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, finely chopped 1 tbsp fresh parsley, finely chopped ½ tsp paprika Oil, for cooking Lemon slices, to accompany Thoroughly wash the leeks well and trim off the base and the majority of the green tops. Slice in half lengthways then into 1.5cm rounds. Put in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 mins or until tender. Drain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and spice and spice well with pepper and salt. Stir thoroughly using your fingers then form a several tablespoonfuls into a ball, flattening a little. Set on a plate and repeat for the balance of the ingredients. Heat oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is hot, cook the fritters in small batches until crispy on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Take out the ready croquettes to a tray topped with paper towel and let to drain. Serve with lemon slices. Spinach Patties These delightful spinach and cheese patties are a true pleasure. The golden outside reveals a creamy filling. The fresh spinach brings a vibrant, moderately earthy note, while the dairy offers a deep, umami richness. It's possible to replace the dairy cheese with steamed, crushed spuds if you like. Makes 16–18 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 garlic cloves, crushed 100g salty cheese, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), additional if required 3 fresh eggs Oil for deep-frying (or sunflower oil) Fresh lemon, to accompany If using leafy greens, wash it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Put in a big pot with a bit of liquid over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then remove any extra water and set aside. For previously frozen spinach, carefully remove unwanted moisture. Heat the oil in a skillet over a medium heat and cook the onion and minced garlic until translucent, about four minutes. Turn off the flame. Place the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a container and spice with seasoning. Combine thoroughly until incorporated. If the mixture appears too loose, incorporate some extra breadcrumbs. By hand, form the preparation into oval croquettes somewhat larger than a walnut but less bulky than an egg, and set them on a plate lined with baking paper. Cover and cool for at least one hour. In a wide pan over moderate heat, heat oil to a level of about 1 centimeter. Cook the patties a handful for a couple of minutes each side, turning so they are golden completely, then put on paper towel. Serve with lemon wedges. Kroketes Fakes Boasting a crispy exterior and moist center, these fritters are not only tasty but also a highly healthy bite or meal. Makes 12 45g dried brown lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml olive oil (half a cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp mint leaves, diced 1 tbsp flat-leaf parsley, diced 1 large egg Salt and pepper, to taste Greek yoghurt and fresh lemon, to garnish Place the dry lentils in a pot and cover with ample cold water. Cook over a medium heat for about twenty minutes or until partially softened, including additional water to maintain the legumes submerged if needed. Stir in the burghul and keep cooking until softened. Remove the water from the ingredients completely and put aside in a container. Warm half of the