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Leek Patties

Small crispy fritters, typically known as keftedes, are a cherished speciality in Sephardic Jewish cooking. These leek fritters present a tasty blend of hearty beef with the delicate, mildly sweet essence of leeks, making them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and trim off the base and the majority of the green stalk. Chop into halves along the length then into 1.5cm pieces. Transfer in a large skillet and cover with water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season liberally with salt and pepper. Mix thoroughly using your palms then form a couple of scoops into a ball, pressing a slightly. Set on a plate and repeat for the balance of the preparation.

Warm cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Remove the ready patties to a dish lined with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a genuine treat. The golden crust reveals a smooth interior. The spinach adds a bright, moderately earthy note, while the grated cheese offers a deep, savory creaminess. You can substitute the cheese with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, wash it well, removing any hard stems, and coarsely chop it into large chunks. Place in a big pot with a small amount water over a moderate heat. Once cooked, drain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Preheat the olive oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until tender, about a few minutes. Turn off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Combine thoroughly until incorporated. If the dough seems too wet, mix in some extra breading.

By hand, form the dough into oval shapes slightly larger than a walnut shell but more compact than an large egg, and place them on a baking sheet topped with wax paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, warm cooking oil to a amount of about half an inch. Cook the patties a handful for a couple of minutes each side, turning so they are golden everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a pan and fill with enough cold water. Boil over a medium flame for about twenty minutes or until almost cooked, adding additional water to maintain the lentils submerged if required.

Add the bulgur wheat and keep cooking until softened. Remove the water from the mixture well and put aside in a mixing bowl.

Heat half of the