Enjoy These Tasty Triple Mediterranean Croquette Dishes

Leek Patties

Small pan-fried fritters, commonly called keftedes, are a treasured speciality in Sephardic cuisine. These leek fritters deliver a flavorful blend of savory beef with the subtle, mildly sweet flavour of leeks, and they are absolutely addictive.

Makes 12

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

Wash the fresh leeks carefully and remove the roots and most of the dark green parts. Slice in half lengthways then into 1.5-centimeter slices. Place in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 mins or until tender.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season liberally with seasoning. Combine thoroughly using your fingers then shape a few spoonfuls into a patty, flattening a little. Set on a plate and proceed for the balance of the mixture.

Warm olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, fry the croquettes in small groups until crispy on all sides. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Transfer the ready fritters to a dish covered with kitchen paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a real delight. The golden outside reveals a smooth interior. The spinach adds a fresh, moderately earthy taste, while the dairy gives a rich, savory smoothness. You can substitute the dairy cheese with boiled, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

If using raw spinach, clean it thoroughly, getting rid of any stalks, and cut into it into large chunks. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once softened, drain in a colander for about 15 minutes, then press out any excess liquid and reserve.

For thawed frozen spinach, thoroughly remove excess liquid.

Heat the cooking oil in a skillet over a medium heat and saute the onion and garlic until softened, about four minutes. Turn off the stove.

Put the prepared spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a container and flavor with seasoning. Mix well until incorporated. If the preparation appears too wet, add some extra crumbs.

Using your hands, shape the preparation into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and set them on a baking sheet topped with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown completely, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a extremely wholesome snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and fill with plenty of cold water. Boil over a medium heat for about 20 minutes or until nearly done, adding extra liquid to ensure the lentils submerged if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the mixture well and set aside in a bowl.

Warm 50% of the