Savor These 3 Mediterranean Croquette Dishes
Keftedes me Prassa
Petite fried patties, often called keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek patties deliver a flavorful blend of savory minced beef with the gentle, mildly sweet essence of fresh leeks, rendering them utterly addictive.
Yields 12
- 4 fresh leeks
- 250g ground beef
- 2 fresh eggs
- 1 tbsp matzo meal
- 1 tbsp dill, diced
- 1 tbsp fresh parsley, diced
- ½ tsp paprika
- Oil, for cooking
- Lemon wedges, to garnish
Wash the green leeks carefully and remove the roots and the bulk of the green tops. Cut in half lengthways then into 1.5cm rounds. Place in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 mins or until tender.
Strain the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice well with salt and pepper. Combine thoroughly using your palms then form a few tablespoonfuls into a croquette, flattening a bit. Place on a plate and proceed for the remaining of the ingredients.
Warm cooking oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the croquettes in small groups until golden on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked croquettes to a tray topped with kitchen paper and permit to drain.
Present with fresh lemon.
Spinach Croquettes
These cheesy spinach fritters are a genuine treat. The golden exterior opens up to a smooth center. The leafy spinach adds a fresh, slightly green taste, while the grated cheese gives a savory, umami smoothness. You can substitute the cheesy element with boiled, pureed spuds if you prefer.
Yields 16–18
- 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the refrigerator)
- 3 tbsp oil
- 1 yellow onion, diced small
- 2 garlic pieces, finely chopped
- 100g kefalotyri, grated finely
- 80g soft cheese
- ½ tsp nutmeg spice
- ½ tsp sweet paprika
- 120g dry breadcrumbs (1 and ¼ cups), with more if needed
- 3 fresh eggs
- Oil for frying (or neutral oil)
- Lemon slices, to garnish
When using leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then remove any excess liquid and reserve.
When working with defrosted spinach, completely press out excess liquid.
Preheat the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic until softened, about a few minutes. Remove from the heat.
Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Combine completely until combined. If the dough looks too wet, mix in some extra breading.
With your fingers, form the mixture into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and put them on a tray covered with parchment paper. Seal and cool for at least 60 minutes.
In a big skillet over medium heat, warm cooking oil to a depth of about 1cm. Brown the patties a small batch for two to three minutes each side, flipping so they are golden completely, then put on absorbent paper.
Serve with lemon wedges.
Kroketes Fakes
Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully healthy bite or dish.
Produces 12
- 45g brown lentils (¼ cup)
- 90g burghul (half a cup)
- 125ml olive oil (½ cup)
- 1 large onion, minced
- 1 tsp ground cumin
- 1 tbsp fresh mint, minced
- 1 tbsp fresh parsley, chopped
- 1 large egg
- Pepper and salt, to preference
- Yogurt and lemon slices, to serve
Place the brown lentils in a pot and fill with plenty of cold water. Cook over a moderate heat for about 20 mins or until nearly done, pouring additional water to ensure the pulses submerged if needed.
Mix in the cracked wheat and keep cooking until tender. Strain the lentils and burghul completely and put aside in a bowl.
Heat a portion of the
