🔗 Share this article Savor These Tasty Three Mediterranean Croquette Dishes Leek Croquettes Small pan-fried patties, typically called keftedes, are a beloved speciality in Jewish culinary traditions. These particular leek croquettes present a flavorful fusion of rich ground beef with the subtle, mildly sweet taste of tender leeks, making them truly crave-worthy. Produces 12 4 leeks 250g ground beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp parsley, diced ½ tsp mild paprika Olive oil, for cooking Fresh lemon wedges, to accompany Clean the green leeks properly and trim off the root ends and the bulk of the green tops. Cut in half lengthways then into 1.5cm rounds. Put in a large skillet and cover with cold water, then cook over a moderate heat for about 20 minutes or until softened. Remove the water from the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice well with salt and pepper. Mix completely using your hands then shape a few scoops into a ball, flattening a bit. Place on a tray and continue for the remaining of the preparation. Heat olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the croquettes in small groups until golden brown on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the ready patties to a dish covered with kitchen paper and permit to cool. Present with fresh lemon. Spinach Patties These amazing cheesy spinach fritters are a true pleasure. The golden crust opens up to a soft filling. The spinach adds a vibrant, slightly natural taste, while the cheese provides a savory, savory richness. Feel free to swap the cheese with steamed, crushed spuds if you like. Yields 16–18 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the fridge) 3 tbsp extra virgin oil 1 yellow onion, minced 2 cloves of garlic, minced 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), with more if needed 3 fresh eggs Cooking oil for pan-frying (or neutral oil) Fresh lemon, to serve If using leafy greens, rinse it carefully, removing any stalks, and cut into it into large chunks. Place in a large saucepan with a small amount liquid over a medium heat. Once softened, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve. When working with previously frozen spinach, thoroughly press out unwanted moisture. Preheat the cooking oil in a skillet over a medium flame and fry the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the heat. Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a container and spice with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too wet, incorporate some extra breading. By hand, mold the mixture into oval shapes somewhat larger than a walnut but more compact than an egg, and place them on a plate topped with baking paper. Seal and cool for at least one hour. In a large frying pan over moderate heat, preheat olive oil to a amount of about 1cm. Cook the croquettes a handful for two to three minutes each side, turning so they are crispy all over, then put on absorbent paper. Serve with lemon wedges. Lentil Croquettes Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a highly healthy appetizer or dish. Makes 12 45g dry lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (half a cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, minced 1 fresh egg Pepper and salt, to preference Creamy yogurt and lemon wedges, to garnish Add the dry lentils in a pot and fill with ample water. Cook over a medium flame for about 20 minutes or until nearly done, adding additional water to keep the pulses covered if necessary. Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a mixing bowl. Heat half of the