🔗 Share this article Delight in These Delectable Triple Mediterranean Croquette Creations Leek Croquettes Bite-sized pan-fried croquettes, commonly known as keftedes, stand as a cherished delicacy in Jewish culinary traditions. These wonderful leek patties present a flavorful blend of savory ground beef with the delicate, sweetly mild flavour of tender leeks, making them absolutely addictive. Yields 12 4 leeks 250g minced beef 2 eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp fresh parsley, diced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Fresh lemon wedges, to accompany Wash the green leeks properly and remove the roots and the bulk of the green tops. Cut in half longways then into 1.5cm rounds. Put in a deep frying pan and fill with water, then cook over a medium flame for about 20 mins or until cooked through. Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and sweet paprika and season generously with salt and pepper. Combine well using your palms then form a several scoops into a croquette, flattening a little. Place on a plate and continue for the balance of the preparation. Heat oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is ready, cook the fritters in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Transfer the finished fritters to a dish covered with absorbent paper and permit to drain. Present with fresh lemon. Spinach Croquettes These amazing spinach and cheese croquettes are a genuine pleasure. The golden crust reveals a creamy interior. The spinach brings a bright, somewhat earthy note, while the grated cheese offers a deep, flavorful richness. It's possible to replace the cheesy element with cooked, mashed spuds if you wish. Produces 16–18 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the cooler) 3 tbsp olive oil 1 onion, finely diced 2 garlic pieces, crushed 100g hard cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary 3 eggs Olive oil for frying (or vegetable oil) Lemon wedges, to accompany For fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Put in a big pot with a small amount hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then remove any excess liquid and put aside. If using defrosted spinach, carefully remove excess liquid. Heat the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic until translucent, about four minutes. Remove from the stove. Combine the cooked spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the preparation appears too loose, mix in some more breadcrumbs. Using your hands, form the dough into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and set them on a tray lined with wax paper. Seal and cool for at least 1 hour. In a large frying pan over medium heat, preheat cooking oil to a depth of about half an inch. Brown the patties a handful for two to three minutes each side, flipping so they are golden brown all over, then place on absorbent paper. Present with fresh lemon. Kroketes Fakes Featuring a golden crust and moist center, these patties are not only delicious but also a highly nutritious bite or main course. Yields 12 45g dried brown lentils (¼ cup) 90g burghul (half a cup) 125ml olive oil (half a cup) 1 onion, minced 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, chopped 1 large egg Pepper and salt, to preference Yogurt and lemon wedges, to accompany Place the lentils in a pan and cover with ample fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, including extra liquid to keep the legumes covered if necessary. Add the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and reserve in a bowl. Heat 50% of the