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Leek Patties

Bite-sized fried croquettes, commonly referred to as keftedes, stand as a beloved delicacy in Sephardic Jewish cuisine. These particular leek patties present a flavorful combination of savory ground beef with the subtle, sweetly mild taste of tender leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Clean the green leeks properly and remove the root ends and the bulk of the green tops. Chop into halves along the length then into half-inch pieces. Put in a deep pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and paprika and spice well with pepper and salt. Stir completely using your fingers then shape a few spoonfuls into a patty, pressing a little. Place on a tray and continue for the rest of the ingredients.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in batches until golden on all sides. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Transfer the ready patties to a dish topped with kitchen paper and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a true treat. The crispy outside reveals a creamy center. The spinach imparts a vibrant, moderately earthy taste, while the grated cheese provides a savory, flavorful richness. It's possible to replace the dairy cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to serve

For raw spinach, wash it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a bit of water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then remove any extra water and reserve.

If using previously frozen spinach, completely press out extra water.

Warm the olive oil in a frying pan over a medium flame and cook the diced onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir completely until incorporated. If the preparation appears too loose, incorporate some additional breadcrumbs.

By hand, shape the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and set them on a baking sheet lined with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium flame, heat oil to a amount of about half an inch. Brown the fritters a handful for two to three minutes on both sides, turning so they are crispy completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a highly wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a pot and fill with ample fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, pouring more water to maintain the legumes immersed if necessary.

Stir in the burghul and continue cooking until softened. Remove the water from the mixture well and put aside in a bowl.

Warm a portion of the