Delight in These Tasty Triple Mediterranean Croquette Recipes

Keftedes me Prassa

Petite pan-fried fritters, often referred to as keftedes, stand as a beloved signature dish in Sephardic cooking. These leek croquettes offer a flavorful combination of rich beef with the delicate, mildly sweet taste of tender leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the leeks well and remove the base and most of the green stalk. Cut in half along the length then into 1.5-centimeter slices. Put in a deep frying pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and spice well with seasoning. Mix completely using your hands then shape a several scoops into a ball, shaping a little. Set on a tray and proceed for the balance of the preparation.

Heat cooking oil in a pan to a depth of about ¾ inch over a medium heat. When the heated oil is hot, cook the fritters in small groups until golden on all sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Remove the ready croquettes to a plate lined with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a genuine delight. The crunchy crust reveals a creamy filling. The spinach brings a bright, slightly green flavor, while the cheese provides a rich, savory creaminess. It's possible to replace the cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, clean it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a little water over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

When working with defrosted spinach, carefully remove excess liquid.

Preheat the oil in a skillet over a medium flame and saute the onion and garlic until translucent, about a few minutes. Turn off the stove.

Put the wilted spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and season with salt and pepper. Combine well until incorporated. If the dough looks too soft, mix in some additional crumbs.

Using your hands, shape the mixture into oval shapes a bit bigger than a nut but smaller than an large egg, and place them on a tray lined with wax paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, heat cooking oil to a amount of about 1 centimeter. Brown the fritters a few at a time for two to three minutes each side, flipping so they are golden brown all over, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these patties are not only flavorful but also a highly wholesome snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and submerge with plenty of cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to keep the pulses submerged if needed.

Add the bulgur wheat and continue cooking until fully cooked. Strain the mixture well and put aside in a mixing bowl.

Warm half of the