Savor These Tasty 3 Mediterranean Croquette Recipes

Keftedes me Prassa

Bite-sized crispy patties, commonly known as keftedes, stand as a cherished signature dish in Sephardic culinary traditions. These leek patties present a flavorful blend of hearty minced beef with the gentle, sweetly mild taste of leeks, rendering them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and trim off the root ends and most of the green stalk. Chop into halves longways then into 1.5cm pieces. Transfer in a large skillet and cover with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and season well with salt and pepper. Mix thoroughly using your palms then shape a several spoonfuls into a patty, shaping a little. Place on a plate and continue for the rest of the mixture.

Warm oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, brown the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Transfer the finished croquettes to a plate topped with paper towel and allow to drain.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine treat. The golden exterior opens up to a creamy interior. The spinach brings a bright, slightly earthy flavor, while the dairy gives a savory, savory richness. It's possible to replace the dairy cheese with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to accompany

When using leafy greens, clean it well, discarding any tough stems, and cut into it into big pieces. Put in a big pot with a small amount liquid over a medium flame. Once wilted, strain in a colander for about a quarter hour, then remove any extra water and put aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Heat the oil in a frying pan over a moderate heat and cook the chopped onion and garlic until softened, about four minutes. Take off the stove.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until combined. If the dough appears too wet, incorporate some extra breading.

Using your hands, mold the dough into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and set them on a tray topped with parchment paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a level of about 1cm. Brown the croquettes a handful for two to three minutes each side, flipping so they are golden all over, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only tasty but also a highly wholesome bite or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pot and submerge with enough cold water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to keep the legumes immersed if needed.

Stir in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul completely and reserve in a bowl.

Warm half of the