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Leek Patties

Petite crispy fritters, commonly called keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek patties present a flavorful fusion of savory minced beef with the delicate, sweetly mild essence of leeks, making them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks properly and cut away the base and most of the green tops. Chop into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with water, then cook over a medium heat for about 20 mins or until tender.

Drain the leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and flavor well with pepper and salt. Mix thoroughly using your fingers then shape a few scoops into a patty, flattening a bit. Put on a plate and repeat for the rest of the ingredients.

Heat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is hot, brown the fritters in small groups until golden brown on all sides. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Remove the finished fritters to a dish covered with kitchen paper and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real delight. The crunchy outside opens up to a creamy interior. The leafy spinach imparts a bright, moderately natural flavor, while the dairy provides a rich, savory richness. It's possible to replace the cheesy element with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

For raw spinach, wash it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Place in a big pot with a bit of water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a skillet over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the heat.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Combine well until incorporated. If the mixture appears too soft, mix in some more crumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut but more compact than an large egg, and put them on a tray topped with wax paper. Cover and cool for at least one hour.

In a big skillet over medium flame, preheat olive oil to a amount of about half an inch. Fry the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden brown completely, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a extremely healthy snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a saucepan and cover with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding more water to ensure the legumes submerged if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the