đŸ”— Share this article Delight in These Tasty 3 Mediterranean Croquette Recipes Keftedes me Prassa Bite-sized crispy fritters, typically called keftedes, represent a cherished delicacy in Sephardic Jewish cooking. These wonderful leek croquettes offer a flavorful combination of savory minced beef with the subtle, mildly sweet essence of tender leeks, and they are absolutely crave-worthy. Yields 12 4 leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp parsley, finely chopped ½ tsp mild paprika Olive oil, for frying Lemon slices, to serve Wash the leeks well and cut away the roots and the bulk of the green stalk. Cut into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and submerge with water, then cook over a medium flame for about twenty minutes or until softened. Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and spice generously with pepper and salt. Mix completely using your hands then form a couple of spoonfuls into a patty, flattening a bit. Set on a plate and repeat for the balance of the ingredients. Preheat oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in small batches until crispy on each side. (Avoid overcrowding the pan as this lowers the heat of the oil.) Remove the cooked patties to a tray topped with paper towel and permit to cool. Serve with lemon wedges. Spinach Patties These spinach with cheese croquettes are a real pleasure. The golden outside gives way to a soft center. The spinach imparts a bright, somewhat natural note, while the grated cheese gives a rich, flavorful creaminess. Feel free to swap the cheese with steamed, pureed potato if you wish. Makes 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator) 3 tbsp olive oil 1 yellow onion, diced small 2 cloves of garlic, crushed 100g hard cheese, grated 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g crumbs (1 and ¼ cups), plus extra if needed 3 large eggs Oil for frying (or use sunflower oil) Lemon slices, to accompany When using raw spinach, rinse it well, removing any tough stems, and cut into it into sizable portions. Transfer in a big pot with a little hot water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then press out any extra water and put aside. When working with defrosted spinach, carefully squeeze out extra water. Heat the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic until softened, about four minutes. Take off the stove. Put the prepared spinach, fried onion and garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and season with seasoning. Stir thoroughly until blended. If the dough appears too loose, add some more crumbs. With your fingers, mold the dough into elongated patties slightly larger than a nut but smaller than an chicken egg, and set them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour. In a big skillet over medium flame, warm cooking oil to a amount of about half an inch. Fry the croquettes a handful for two to three minutes per side, flipping so they are golden brown completely, then put on paper towel. Present with fresh lemon. Lentil Croquettes With their crispy exterior and soft inside, these patties are not only tasty but also a wonderfully wholesome bite or main course. Yields 12 45g dried brown lentils (one-quarter cup) 90g burghul (½ cup) 125ml oil (0.5 cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, diced 1 large egg Seasoning, to taste Greek yoghurt and lemon wedges, to serve Put the lentils in a saucepan and submerge with ample cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring additional water to keep the legumes submerged if required. Stir in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients well and reserve in a container. Preheat half of the