🔗 Share this article Enjoy These Delectable 3 Mediterranean Croquette Dishes Leek Patties Small pan-fried patties, typically referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These particular leek patties present a delicious blend of savory beef with the gentle, sweetly mild taste of leeks, making them truly addictive. Yields 12 4 large leeks 250g ground beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp mild paprika Oil, for pan-frying Lemon wedges, to serve Clean the green leeks carefully and trim off the roots and most of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until cooked through. Strain the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and season generously with salt and pepper. Stir thoroughly using your hands then shape a several spoonfuls into a ball, pressing a slightly. Put on a tray and continue for the remaining of the preparation. Heat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is hot, brown the patties in small groups until crispy on each side. (Do not fill the skillet as this drops the temperature of the oil.) Remove the ready patties to a tray covered with kitchen paper and let to drain. Serve with lemon wedges. Spinach Patties These delightful spinach with cheese croquettes are a genuine pleasure. The golden crust opens up to a smooth center. The leafy spinach brings a bright, slightly earthy flavor, while the cheese gives a savory, savory creaminess. It's possible to replace the cheese with cooked, mashed potatoes if you wish. Produces 16–18 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the refrigerator) 3 tbsp oil 1 yellow onion, minced 2 cloves of garlic, crushed 100g salty cheese, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), with more if necessary 3 large eggs Olive oil for deep-frying (or vegetable oil) Lemon slices, to accompany When using raw spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little hot water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then remove any extra water and reserve. For defrosted spinach, completely press out excess liquid. Warm the oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about a few minutes. Take off the heat. Put the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, red spice, breading and eggs in a container and season with pepper and salt. Stir completely until blended. If the mixture looks too loose, add some more breading. With your fingers, mold the preparation into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and put them on a baking sheet topped with parchment paper. Seal and chill for at least one hour. In a large frying pan over medium flame, warm oil to a level of about 1 centimeter. Cook the fritters a small batch for two to three minutes on both sides, flipping so they are crispy everywhere, then place on absorbent paper. Serve with lemon wedges. Lentil Patties With their golden crust and moist center, these fritters are not only flavorful but also a highly wholesome bite or dish. Yields 12 45g dry lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml olive oil (0.5 cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, chopped 1 egg Seasoning, to preference Yogurt and lemon slices, to garnish Add the brown lentils in a pan and fill with ample water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring additional water to maintain the pulses immersed if necessary. Add the burghul and keep cooking until softened. Strain the lentils and burghul thoroughly and put aside in a bowl. Heat 50% of the