Savor These Triple Mediterranean Croquette Creations

Leek Patties

Small crispy croquettes, typically referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These wonderful leek patties deliver a delicious combination of hearty minced beef with the delicate, sweetly mild essence of tender leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and remove the base and most of the dark green parts. Cut in half along the length then into 1.5cm slices. Transfer in a large skillet and fill with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and spice well with seasoning. Combine completely using your fingers then mold a couple of scoops into a patty, shaping a bit. Set on a plate and repeat for the remaining of the ingredients.

Heat oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is ready, brown the croquettes in batches until golden on both sides. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Transfer the finished croquettes to a dish lined with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a real delight. The golden outside reveals a smooth center. The fresh spinach brings a bright, moderately earthy note, while the grated cheese offers a savory, umami smoothness. It's possible to replace the cheesy element with cooked, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

For raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, completely press out extra water.

Preheat the cooking oil in a pan over a medium heat and fry the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Put the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir well until blended. If the mixture appears too soft, mix in 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 topped with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a amount of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Add the lentils in a saucepan and fill with plenty of cold water. Boil over a medium heat for about 20 minutes or until almost cooked, including more water to ensure the pulses covered if required.

Add the burghul and continue cooking until softened. Remove the water from the mixture thoroughly and reserve in a bowl.

Heat a portion of the