Savor These 3 Mediterranean Croquette Creations

Leek Croquettes

Petite pan-fried fritters, commonly known as keftedes, represent a beloved signature dish in Sephardic cooking. These wonderful leek patties offer a tasty combination of savory minced beef with the subtle, sweetly mild taste of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Clean the green leeks well and trim off the root ends and most of the green tops. Slice in half longways then into half-inch rounds. Transfer in a deep frying pan and cover with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Stir well using your hands then shape a couple of scoops into a ball, flattening a slightly. Put on a tray and proceed for the remaining of the preparation.

Heat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is ready, fry the fritters in small batches until crispy on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Remove the cooked patties to a tray lined with kitchen paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real treat. The crunchy outside opens up to a soft filling. The fresh spinach imparts a vibrant, moderately green note, while the cheese gives a deep, flavorful smoothness. It's possible to replace the cheesy element with steamed, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using raw spinach, rinse it carefully, discarding any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of liquid over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then press out any extra water and set aside.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Warm the oil in a skillet over a moderate heat and saute the diced onion and garlic until softened, about a few minutes. Turn off the stove.

Combine the cooked spinach, fried onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir well until incorporated. If the preparation appears too wet, add some additional breading.

Using your hands, form the mixture into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and put them on a plate covered with parchment paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, rotating so they are golden everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only delicious but also a extremely wholesome snack or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pan and submerge with plenty of fresh water. Cook over a medium heat for about 20 mins or until nearly done, including extra liquid to ensure the pulses immersed if needed.

Mix in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat half of the