Delight in These Tasty 3 Mediterranean Croquette Creations

Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, stand as a treasured speciality in Jewish culinary traditions. These wonderful leek fritters deliver a delicious combination of rich minced beef with the gentle, slightly sweet flavour of tender leeks, and they are absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks properly and remove the roots and most of the dark green parts. Cut into halves longways then into half-inch slices. Place in a deep pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice well with seasoning. Combine thoroughly using your hands then form a few spoonfuls into a patty, flattening a bit. Place on a platter and repeat for the rest of the mixture.

Warm oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, cook the patties in small batches until golden on each side. (Don't overcrowd the skillet as this drops the temperature of the oil.) Remove the cooked croquettes to a tray covered with paper towel and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a true delight. The crispy outside reveals a smooth filling. The fresh spinach imparts a bright, somewhat earthy taste, while the dairy provides a rich, savory richness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it carefully, discarding any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a little hot water over a medium flame. Once softened, drain in a strainer for about a quarter hour, then remove any remaining moisture and put aside.

For previously frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a pan over a medium flame and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and spice with seasoning. Combine thoroughly until blended. If the preparation appears too soft, add some extra breadcrumbs.

With your fingers, mold the mixture into elongated patties a bit bigger than a nut but more compact than an large egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, heat oil to a amount of about half an inch. Brown the patties a small batch for two to three minutes each side, flipping so they are golden completely, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only delicious but also a highly nutritious bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a pan and cover with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, adding more water to ensure the lentils covered if required.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Heat 50% of the