🔗 Share this article Enjoy These Tasty Three Mediterranean Croquette Creations Leek Patties Petite pan-fried croquettes, typically referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These wonderful leek patties present a flavorful blend of rich ground beef with the gentle, sweetly mild flavour of tender leeks, and they are truly irresistible. Makes 12 4 fresh leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Olive oil, for pan-frying Lemon wedges, to serve Clean the leeks well and remove the base and most of the dark green parts. Slice lengthwise lengthways then into 1.5cm pieces. Place in a deep pan and submerge with cold water, then cook over a medium flame for about twenty minutes or until cooked through. Strain the softened leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and flavor liberally with salt and pepper. Mix thoroughly using your palms then mold a couple of tablespoonfuls into a ball, pressing a little. Put on a platter and proceed for the rest of the mixture. Warm olive oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is hot, fry the patties in small batches until golden on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Take out the cooked patties to a dish topped with kitchen paper and let to rest. Serve with fresh lemon. Spinach Croquettes These delightful spinach with cheese patties are a genuine treat. The golden outside opens up to a soft center. The spinach brings a bright, somewhat green note, while the cheese gives a rich, savory creaminess. You can substitute the cheesy element with steamed, pureed spuds if you like. Produces 16–18 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 onion, minced 2 cloves of garlic, minced 100g salty cheese, shredded 80g soft cheese ½ tsp grated nutmeg ½ tsp mild spice 120g crumbs (1¼ cups), additional if required 3 large eggs Oil for pan-frying (or neutral oil) Lemon slices, to accompany When using fresh spinach, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Put in a deep pan with a little liquid over a medium heat. Once wilted, remove in a sieve for about 15 mins, then remove any excess liquid and put aside. If using defrosted spinach, carefully press out excess liquid. Warm the oil in a frying pan over a moderate heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the stove. Combine the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until blended. If the mixture appears too loose, add some additional crumbs. By hand, form the dough into oval shapes a bit bigger than a walnut but smaller than an large egg, and place them on a plate covered with wax paper. Wrap and chill for at least 1 hour. In a wide pan over medium flame, heat oil to a depth of about 1cm. Cook the croquettes a small batch for a couple of minutes on both sides, turning so they are crispy everywhere, then transfer on absorbent paper. Serve with lemon slices. Lentil Croquettes Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a extremely nutritious bite or meal. Produces 12 45g brown lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp parsley, chopped 1 large egg Seasoning, to liking Creamy yogurt and lemon slices, to serve Place the lentils in a pot and submerge with enough water. Boil over a medium flame for about 20 minutes or until nearly done, pouring additional water to keep the lentils submerged if necessary. Add the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a container. Warm a portion of the