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Leek Patties

Small pan-fried fritters, commonly referred to as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These wonderful leek patties present a flavorful combination of savory beef with the delicate, sweetly mild flavour of fresh leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• 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. Cut into halves along the length then into 1.5-centimeter pieces. Transfer in a deep pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor liberally with salt and pepper. Stir completely using your fingers then form a couple of scoops into a patty, pressing a little. Place on a tray and proceed for the balance of the preparation.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is ready, fry the fritters in batches until golden on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the cooked fritters to a tray lined with kitchen paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a real delight. The crispy crust gives way to a soft interior. The fresh spinach imparts a fresh, somewhat natural note, while the dairy provides a deep, umami richness. It's possible to replace the dairy cheese with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

For fresh spinach, wash it carefully, removing any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount hot water over a medium heat. Once wilted, drain in a colander for about 15 mins, then press out any extra water and put aside.

When working with thawed frozen spinach, carefully press out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until tender, about a few minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Stir completely until combined. If the mixture seems too wet, add some extra breadcrumbs.

By hand, shape the dough into oval croquettes somewhat larger than a walnut shell but less bulky than an large egg, and set them on a plate covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1 centimeter. Cook the fritters a small batch for two to three minutes per side, rotating so they are crispy completely, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only delicious but also a wonderfully healthy appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Add the lentils in a pot and fill with ample fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, including extra liquid to maintain the lentils covered if necessary.

Stir in the burghul and proceed cooking until softened. Remove the water from the ingredients completely and set aside in a container.

Warm half of the