🔗 Share this article Delight in These Tasty 3 Mediterranean Croquette Creations Leek Patties Petite fried fritters, commonly known as keftedes, are a treasured delicacy in Jewish cuisine. These particular leek croquettes deliver a tasty fusion of hearty ground beef with the gentle, mildly sweet essence of leeks, making them utterly irresistible. Yields 12 4 fresh leeks 250g ground beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Oil, for frying Fresh lemon wedges, to accompany Wash the green leeks well and trim off the root ends and most of the dark green parts. Cut into halves lengthways then into half-inch pieces. Transfer in a large skillet and fill with fresh water, then heat over a medium flame for about twenty minutes or until cooked through. Drain the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Mix well using your palms then shape a several tablespoonfuls into a ball, pressing a bit. Put on a platter and continue for the balance of the mixture. Heat oil in a pan to a amount of about ¾ inch over a moderate heat. When the oil is sizzling, cook the patties in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Remove the cooked fritters to a tray topped with absorbent paper and allow to rest. Serve with lemon wedges. Spinach Croquettes These delightful cheesy spinach croquettes are a genuine delight. The golden crust opens up to a smooth center. The spinach adds a vibrant, moderately earthy flavor, while the grated cheese offers a savory, flavorful richness. You can substitute the dairy cheese with steamed, pureed potato if you like. Yields 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the fridge) 3 tbsp olive oil 1 onion, minced 2 cloves of garlic, crushed 100g salty cheese, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1 and ¼ cups), with more if required 3 eggs Olive oil for deep-frying (or alternatively vegetable oil) Lemon wedges, to serve For fresh spinach, rinse it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a large saucepan with a little water over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any extra water and put aside. For previously frozen spinach, thoroughly squeeze out excess liquid. Preheat the cooking oil in a frying pan over a medium heat and saute the onion and garlic until translucent, about 4 minutes. Take off the heat. Put the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until combined. If the mixture seems too wet, add some additional breadcrumbs. Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and put them on a plate topped with parchment paper. Wrap and cool for at least one hour. In a large frying pan over medium heat, heat cooking oil to a depth of about half an inch. Brown the patties a handful for a couple of minutes on both sides, turning so they are golden everywhere, then place on kitchen roll. Offer with lemon wedges. Lentil Croquettes Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly wholesome bite or dish. Produces 12 45g brown lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (half a cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, minced 1 large egg Salt and pepper, to liking Greek yoghurt and lemon wedges, to garnish Put the dry lentils in a pot and fill with enough water. Cook over a moderate heat for about 20 minutes or until partially softened, including more water to keep the legumes immersed if needed. Add the burghul and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a container. Heat half of the