Enjoy These Delectable Triple Mediterranean Croquette Creations

Leek Croquettes

Small fried patties, typically called keftedes, are a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek patties offer a flavorful combination of savory minced beef with the gentle, mildly sweet flavour of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the fresh leeks properly and remove the base and the majority of the dark green parts. Cut into halves longways then into 1.5-centimeter slices. Put in a large skillet and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and paprika and spice well with salt and pepper. Combine thoroughly using your fingers then shape a few tablespoonfuls into a ball, flattening a little. Put on a plate and repeat for the rest of the mixture.

Heat olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, brown the fritters in batches until golden on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the finished patties to a dish covered with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach croquettes are a genuine delight. The crunchy crust gives way to a creamy interior. The spinach imparts a bright, slightly earthy taste, while the grated cheese gives a rich, savory richness. Feel free to swap the cheese with boiled, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

For leafy greens, rinse it well, discarding any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

For defrosted spinach, carefully remove extra water.

Preheat the olive oil in a skillet over a medium flame and fry the diced onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with salt and pepper. Mix thoroughly until incorporated. If the mixture appears too loose, incorporate some more breading.

By hand, form the dough into oval croquettes a bit bigger than a nut but more compact than an egg, and put them on a baking sheet lined with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Fry the patties a small batch for two to three minutes on both sides, turning so they are crispy all over, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a saucepan and cover with ample water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding more water to keep the pulses covered if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients well and set aside in a bowl.

Preheat a portion of the