Enjoy These Tasty Triple Mediterranean Croquette Creations

Keftedes me Prassa

Small pan-fried croquettes, typically called keftedes, are a treasured speciality in Jewish culinary traditions. These particular leek fritters offer a delicious fusion of hearty ground beef with the gentle, slightly sweet essence of leeks, making them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks properly and trim off the base and the majority of the dark green parts. Slice lengthwise longways then into half-inch rounds. Transfer in a large skillet and cover with water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season well with seasoning. Combine thoroughly using your fingers then mold a several spoonfuls into a ball, shaping a bit. Set on a platter and repeat for the remaining of the preparation.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is ready, brown the patties in small batches until golden on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the finished croquettes to a plate topped with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a real delight. The crunchy crust reveals a creamy center. The leafy spinach imparts a fresh, moderately natural taste, while the dairy offers a rich, umami smoothness. It's possible to replace the dairy cheese with boiled, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

For fresh spinach, rinse it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then remove any excess liquid and reserve.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Heat the oil in a pan over a moderate heat and fry the chopped onion and garlic until translucent, about four minutes. Take off the flame.

Put the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the dough appears too loose, add some extra breading.

By hand, mold the dough into elongated patties a bit bigger than a nut but more compact than an egg, and place them on a baking sheet covered with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about half an inch. Cook the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a extremely healthy snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a pan and submerge with enough cold water. Boil over a medium flame for about twenty minutes or until almost cooked, including extra liquid to keep the legumes immersed if required.

Add the cracked wheat and proceed cooking until fully cooked. Strain the mixture well and set aside in a mixing bowl.

Heat half of the