🔗 Share this article Enjoy These Delectable Triple Mediterranean Croquette Recipes Keftedes me Prassa Bite-sized pan-fried croquettes, commonly called keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek croquettes present a flavorful fusion of savory beef with the subtle, slightly sweet flavour of leeks, and they are absolutely irresistible. Produces 12 4 leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, diced ½ tsp mild paprika Oil, for cooking Fresh lemon wedges, to accompany Clean the leeks properly and cut away the root ends and the majority of the green stalk. Slice into halves along the length then into 1.5-centimeter rounds. Place in a deep pan and submerge with water, then simmer over a moderate heat for about twenty minutes or until tender. Remove the water from the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor liberally with salt and pepper. Combine thoroughly using your fingers then shape a several scoops into a croquette, pressing a bit. Place on a plate and continue for the rest of the mixture. Warm cooking oil in a pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, brown the croquettes in small batches until golden on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the ready croquettes to a dish topped with absorbent paper and allow to rest. Offer with fresh lemon. Spinach Croquettes These delightful cheesy spinach croquettes are a true delight. The crunchy crust reveals a soft center. The fresh spinach adds a bright, somewhat natural flavor, while the cheese gives a deep, umami smoothness. Feel free to swap the dairy cheese with boiled, mashed potato if you like. Produces 16–18 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 cloves of garlic, minced 100g salty cheese, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (1 and ¼ cups), plus extra if needed 3 large eggs Olive oil for pan-frying (or neutral oil) Fresh lemon, to serve For fresh spinach, wash it carefully, removing any tough stems, and coarsely chop it into large chunks. Put in a big pot with a little liquid over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then press out any excess liquid and set aside. If using previously frozen spinach, carefully press out extra water. Preheat the oil in a pan over a medium flame and fry the diced onion and garlic until tender, about 4 minutes. Remove from the stove. Combine the cooked spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, paprika, breading and eggs in a large bowl and spice with salt and pepper. Mix completely until combined. If the mixture appears too wet, add some additional crumbs. By hand, shape the dough into oval croquettes slightly larger than a nut but more compact than an egg, and place them on a baking sheet topped with wax paper. Cover and refrigerate for at least 1 hour. In a big skillet over moderate heat, preheat oil to a depth of about 1cm. Cook the fritters a handful for two to three minutes per side, rotating so they are crispy all over, then put on paper towel. Serve with lemon wedges. Lentil Croquettes Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or meal. Produces 12 45g dry lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp fresh parsley, chopped 1 egg Pepper and salt, to taste Yogurt and lemon wedges, to garnish Add the brown lentils in a pot and fill with enough water. Boil over a moderate heat for about 20 mins or until partially softened, including extra liquid to maintain the legumes covered if required. Add the cracked wheat and continue cooking until softened. Drain the mixture well and set aside in a container. Heat 50% of the