Savor These Tasty Triple Mediterranean Croquette Dishes

Keftedes me Prassa

Bite-sized crispy croquettes, commonly known as keftedes, are a treasured signature dish in Jewish cooking. These particular leek fritters deliver a tasty blend of hearty beef with the gentle, mildly sweet flavour of leeks, making them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Wash the green leeks well and remove the base and the majority of the green tops. Cut lengthwise lengthways then into half-inch rounds. Place in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 minutes or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Mix thoroughly using your fingers then form a few tablespoonfuls into a croquette, pressing a bit. Put on a platter and continue for the remaining of the ingredients.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, brown the patties in small batches until golden on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Remove the ready fritters to a plate lined with absorbent paper and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a genuine delight. The golden outside reveals a smooth center. The spinach brings a bright, somewhat natural note, while the cheese provides a rich, flavorful richness. It's possible to replace the cheesy element with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into large chunks. Place in a big pot with a little liquid over a moderate heat. Once softened, remove in a colander for about 15 mins, then squeeze out any extra water and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic cloves until translucent, about a few minutes. Take off the stove.

Place the cooked spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Combine well until blended. If the mixture appears too soft, incorporate some more breading.

By hand, form the preparation into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a tray lined with baking paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, heat olive oil to a level of about 1cm. Fry the fritters a handful for two to three minutes each side, rotating so they are golden everywhere, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully healthy bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pot and cover with enough water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to keep the pulses submerged if necessary.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the mixture thoroughly and reserve in a bowl.

Warm half of the