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Leek Patties

Petite crispy patties, often referred to as keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These particular leek patties present a flavorful fusion of savory ground beef with the subtle, sweetly mild essence of tender leeks, making them truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks carefully and remove the base and the majority of the dark green parts. Chop into halves longways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and place in a big bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season generously with pepper and salt. Mix completely using your hands then form a several tablespoonfuls into a croquette, shaping a little. Put on a platter and repeat for the balance of the preparation.

Heat olive oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is sizzling, brown the patties in small groups until crispy on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the ready fritters to a tray topped with kitchen paper and permit to cool.

Offer with fresh lemon.

Spinach Patties

These delightful spinach and cheese patties are a genuine pleasure. The golden exterior gives way to a creamy interior. The leafy spinach imparts a fresh, moderately natural flavor, while the grated cheese gives a deep, savory creaminess. It's possible to replace the cheesy element with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

If using fresh spinach, wash it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Place in a deep pan with a little hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a pan over a medium flame and saute the diced onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Mix completely until incorporated. If the dough seems too loose, incorporate some more breading.

With your fingers, mold the dough into elongated patties slightly larger than a walnut but more compact than an egg, and put them on a baking sheet lined with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a depth of about 1 centimeter. Cook the croquettes a handful for two to three minutes on both sides, rotating so they are golden brown all over, then transfer on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Add the lentils in a pan and submerge with enough cold water. Boil over a moderate heat for about twenty minutes or until nearly done, including extra liquid to keep the lentils immersed if required.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the mixture well and put aside in a bowl.

Heat 50% of the