Enjoy These Tasty Triple Mediterranean Croquette Recipes

Leek Patties

Petite crispy croquettes, typically known as keftedes, are a beloved signature dish in Jewish cuisine. These leek patties present a delicious blend of hearty beef with the gentle, slightly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks properly and trim off the roots and most of the green stalk. Chop in half longways then into half-inch rounds. Place in a large skillet and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Mix well using your hands then form a few tablespoonfuls into a ball, pressing a bit. Set on a platter and proceed for the balance of the ingredients.

Warm oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is hot, brown the patties in batches until crispy on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the ready fritters to a tray covered with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Patties

These spinach with cheese fritters are a genuine pleasure. The crunchy exterior gives way to a creamy center. The fresh spinach imparts a vibrant, somewhat earthy note, while the grated cheese offers a deep, umami smoothness. It's possible to replace the cheesy element with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, clean it thoroughly, discarding any stalks, and roughly chop it into big pieces. Put in a big pot with a small amount liquid over a medium heat. Once softened, remove in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Warm the oil in a frying pan over a medium flame and cook the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir well until blended. If the preparation appears too soft, incorporate some extra breading.

With your fingers, form the dough into elongated patties slightly larger than a walnut but more compact than an chicken egg, and place them on a tray lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm olive oil to a depth of about half an inch. Brown the patties a few at a time for a couple of minutes on both sides, turning so they are golden brown all over, then place on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a highly nutritious appetizer or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Put the brown lentils in a pan and fill with enough fresh water. Boil over a medium flame for about 20 mins or until nearly done, including more water to maintain the legumes immersed if needed.

Stir in the burghul and continue cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Warm 50% of the