Delight in These Delectable 3 Mediterranean Croquette Creations

Leek Croquettes

Small crispy patties, often referred to as keftedes, are a beloved signature dish in Sephardic cooking. These particular leek patties present a tasty fusion of hearty minced beef with the gentle, slightly sweet flavour of tender leeks, rendering them absolutely addictive.

Makes 12

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

Thoroughly wash the fresh leeks carefully and trim off the roots and the majority of the green stalk. Slice into halves along the length then into half-inch slices. Transfer in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, dill, chopped parsley and paprika and flavor generously with pepper and salt. Combine completely using your hands then form a few spoonfuls into a patty, flattening a bit. Place on a plate and continue for the balance of the ingredients.

Heat oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is hot, brown the fritters in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Take out the cooked fritters to a tray topped with paper towel and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a genuine delight. The golden exterior reveals a soft filling. The fresh spinach adds a fresh, moderately green note, while the grated cheese gives a rich, savory creaminess. It's possible to replace the cheese with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

For raw spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount water over a medium flame. Once wilted, drain in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

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

Preheat the olive oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix well until incorporated. If the preparation appears too wet, add some extra breading.

Using your hands, shape the preparation into oval shapes a bit bigger than a nut but less bulky than an large egg, and set them on a tray covered with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes each side, rotating so they are golden all over, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only flavorful but also a highly healthy snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Add the lentils in a saucepan and cover with plenty of cold water. Boil over a moderate heat for about 20 mins or until almost cooked, including more water to maintain the legumes covered if necessary.

Add the burghul and proceed cooking until fully cooked. Remove the water from the mixture completely and put aside in a container.

Preheat 50% of the