🔗 Share this article Savor These Delectable Triple Mediterranean Croquette Dishes Leek Patties Petite crispy patties, typically known as keftedes, represent a treasured signature dish in Sephardic culinary traditions. These wonderful leek patties deliver a delicious combination of hearty beef with the gentle, sweetly mild essence of leeks, and they are truly addictive. Makes 12 4 leeks 250g ground beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, finely chopped 1 tbsp fresh parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Lemon slices, to garnish Clean the green leeks well and cut away the root ends and the majority of the green tops. Cut in half lengthways then into 1.5-centimeter rounds. Place in a large skillet and cover with fresh water, then heat over a medium flame for about twenty minutes or until tender. Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and spice liberally with seasoning. Mix completely using your fingers then mold a few spoonfuls into a patty, shaping a slightly. Set on a plate and continue for the balance of the ingredients. Warm oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, brown the patties in small groups until golden on each side. (Avoid overcrowding the pan as this lowers the heat of the oil.) Remove the ready patties to a tray topped with paper towel and permit to cool. Offer with fresh lemon. Keftes de Espinacha These spinach and cheese croquettes are a real pleasure. The golden crust gives way to a soft interior. The leafy spinach adds a vibrant, somewhat earthy taste, while the grated cheese provides a rich, umami creaminess. It's possible to replace the cheese with cooked, crushed potatoes if you like. Makes 16–18 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator) 3 tbsp olive oil 1 onion, minced 2 garlic pieces, finely chopped 100g kefalotyri, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), additional if required 3 eggs Cooking oil for deep-frying (or neutral oil) Lemon wedges, to accompany If using raw spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Put in a big pot with a small amount liquid over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any extra water and set aside. When working with previously frozen spinach, carefully remove excess liquid. Warm the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until tender, about 4 minutes. Remove from the heat. Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir well until combined. If the preparation looks too wet, mix in some additional crumbs. With your fingers, mold the preparation into oval shapes slightly larger than a nut but more compact than an chicken egg, and place them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 60 minutes. In a big skillet over medium flame, warm oil to a level of about half an inch. Brown the patties a small batch for a couple of minutes per side, rotating so they are golden completely, then transfer on paper towel. Present with fresh lemon. Lentil Croquettes With their golden crust and moist center, these croquettes are not only flavorful but also a extremely nutritious snack or meal. Yields 12 45g dry lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (½ cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, minced 1 fresh egg Seasoning, to liking Creamy yogurt and lemon slices, to serve Add the lentils in a pot and cover with enough water. Cook over a medium heat for about twenty minutes or until nearly done, including extra liquid to ensure the pulses covered if required. Add the cracked wheat and continue cooking until tender. Remove the water from the mixture thoroughly and put aside in a bowl. Heat a portion of the