Delight in These Triple Mediterranean Croquette Creations

Leek Patties

Small pan-fried fritters, often known as keftedes, represent a beloved delicacy in Sephardic cooking. These particular leek fritters deliver a delicious combination of hearty minced beef with the delicate, slightly sweet flavour of tender leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Clean the green leeks carefully and remove the roots and the majority of the green tops. Slice lengthwise longways then into 1.5-centimeter rounds. Transfer in a deep pan and cover with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice liberally with salt and pepper. Stir thoroughly using your palms then mold a couple of spoonfuls into a croquette, flattening a bit. Set on a platter and repeat for the rest of the ingredients.

Preheat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the croquettes in batches until golden on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Take out the ready fritters to a dish lined with absorbent paper and let to drain.

Present with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a true delight. The crispy outside opens up to a smooth center. The leafy spinach imparts a fresh, moderately earthy flavor, while the grated cheese gives a rich, savory richness. It's possible to replace the dairy cheese with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it carefully, removing any tough stems, and cut into it into big pieces. Put in a big pot with a small amount water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then press out any excess liquid and reserve.

When working with defrosted spinach, completely press out extra water.

Preheat the olive oil in a pan over a medium flame and fry the chopped onion and garlic until softened, about 4 minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and beaten eggs in a large bowl and spice with seasoning. Mix thoroughly until incorporated. If the dough seems too loose, mix in some additional crumbs.

By hand, form the dough into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and set them on a tray covered with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a depth of about half an inch. Fry the patties a few at a time for 2–3 minutes per side, turning so they are golden everywhere, then place on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only tasty but also a wonderfully healthy bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a pot and submerge with plenty of water. Simmer over a moderate heat for about 20 mins or until partially softened, including additional water to keep the lentils submerged if required.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the mixture completely and set aside in a mixing bowl.

Preheat half of the