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Leek Patties

Bite-sized fried croquettes, commonly known as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These wonderful leek patties offer a flavorful combination of rich ground beef with the delicate, sweetly mild essence of leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and remove the base and the majority of the green stalk. Slice into halves lengthways then into half-inch rounds. Transfer in a large skillet and fill with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Combine completely using your palms then mold a few scoops into a croquette, flattening a little. Place on a platter and continue for the remaining of the ingredients.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, brown the patties in batches until golden on each side. (Do not fill the pan as this reduces the heat of the oil.) Transfer the finished fritters to a plate lined with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real treat. The crunchy outside opens up to a smooth center. The leafy spinach brings a bright, slightly earthy note, while the dairy offers a rich, flavorful creaminess. It's possible to replace the cheesy element with steamed, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to serve

If using fresh spinach, clean it carefully, removing any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a little hot water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then remove any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly remove extra water.

Preheat the oil in a pan over a medium heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine completely until incorporated. If the mixture looks too loose, incorporate some extra breadcrumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut shell but more compact than an egg, and put them on a baking sheet covered with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium flame, heat oil to a amount of about half an inch. Brown the croquettes a small batch for 2–3 minutes on both sides, flipping so they are crispy all over, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only flavorful but also a highly nutritious bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a saucepan and cover with plenty of cold water. Simmer over a medium flame for about 20 mins or until nearly done, adding additional water to ensure the legumes submerged if necessary.

Mix in the bulgur wheat and continue cooking until tender. Drain the mixture thoroughly and set aside in a mixing bowl.

Warm 50% of the