🔗 Share this article Delight in These Triple Mediterranean Croquette Dishes Leek Patties Small crispy patties, often called keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek croquettes deliver a flavorful blend of hearty beef with the subtle, mildly sweet essence of tender leeks, and they are absolutely addictive. Produces 12 4 large leeks 250g minced beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp parsley, minced ½ tsp sweet paprika Olive oil, for frying Fresh lemon wedges, to serve Thoroughly wash the leeks properly and trim off the root ends and most of the green stalk. Slice in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with cold water, then simmer over a medium heat for about twenty minutes or until softened. Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice liberally with seasoning. Stir completely using your fingers then mold a few tablespoonfuls into a patty, flattening a little. Set on a tray and proceed for the rest of the ingredients. Heat oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is ready, fry the fritters in small groups until crispy on each side. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Take out the ready fritters to a plate covered with paper towel and permit to rest. Offer with fresh lemon. Spinach Patties These delightful spinach and cheese patties are a genuine pleasure. The crunchy outside reveals a creamy interior. The leafy spinach imparts a bright, moderately earthy note, while the dairy provides a deep, savory creaminess. Feel free to swap the cheese with cooked, pureed spuds if you prefer. Makes 16–18 1kg fresh spinach (or else about 500g iced spinach, defrosted overnight in the fridge) 3 tbsp oil 1 onion, finely diced 2 garlic cloves, minced 100g kefalotyri, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), plus extra if required 3 eggs Oil for frying (or vegetable oil) Lemon slices, to accompany If using raw spinach, wash it well, discarding any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then remove any remaining moisture and set aside. When working with defrosted spinach, carefully squeeze out unwanted moisture. Preheat the oil in a pan over a medium flame and fry the onion and garlic until softened, about 4 minutes. Take off the stove. Combine the wilted spinach, fried onion and garlic, grated cheese, ricotta, spice, paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until combined. If the mixture looks too loose, incorporate some additional crumbs. With your fingers, form the preparation into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and set them on a plate covered with wax paper. Wrap and refrigerate for at least 1 hour. In a wide pan over medium flame, preheat olive oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then place on paper towel. Offer with fresh lemon. Kroketes Fakes Boasting a crispy exterior and tender interior, these patties are not only tasty but also a extremely wholesome appetizer or meal. Yields 12 45g dry lentils (0.25 cup) 90g burghul (0.5 cup) 125ml oil (0.5 cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp parsley, diced 1 large egg Seasoning, to preference Creamy yogurt and lemon wedges, to accompany Place the lentils in a pan and cover with ample water. Cook over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to ensure the pulses immersed if required. Mix in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients completely and put aside in a mixing bowl. Heat 50% of the