Delight in These Triple Mediterranean Croquette Creations

Leek Croquettes

Bite-sized crispy fritters, commonly called keftedes, represent a cherished delicacy in Sephardic cuisine. These particular leek croquettes offer a flavorful fusion of hearty ground beef with the delicate, slightly sweet essence of fresh leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and remove the base and the bulk of the green stalk. Cut lengthwise lengthways then into half-inch slices. Place in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and season well with seasoning. Stir completely using your hands then mold a few tablespoonfuls into a croquette, pressing a bit. Place on a platter and repeat for the remaining of the ingredients.

Preheat oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, cook the croquettes in batches until golden on all sides. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Transfer the finished croquettes to a dish topped with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a genuine delight. The golden crust gives way to a creamy filling. The fresh spinach brings a bright, somewhat green flavor, while the grated cheese gives a savory, savory smoothness. Feel free to swap the cheesy element with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

If using raw spinach, wash it well, removing any tough stems, and cut into it into sizable portions. Place in a large saucepan with a little liquid over a medium flame. Once wilted, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

For previously frozen spinach, carefully press out extra water.

Warm the olive oil in a pan over a medium heat and cook the onion and garlic cloves until tender, about a few minutes. Take off the flame.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until combined. If the preparation seems too loose, incorporate some extra breading.

With your fingers, mold the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a baking sheet lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a level of about half an inch. Cook the patties a small batch for 2–3 minutes each side, flipping so they are golden brown all over, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only delicious but also a highly nutritious snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pan and fill with plenty of fresh water. Boil over a medium flame for about 20 mins or until almost cooked, adding more water to keep the lentils submerged if required.

Add the cracked wheat and continue cooking until softened. Drain the ingredients completely and set aside in a bowl.

Warm 50% of the