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Leek Patties

Small fried fritters, often known as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These leek croquettes offer a tasty combination of hearty ground beef with the delicate, mildly sweet essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and remove the roots and the bulk of the dark green parts. Slice into halves longways then into 1.5-centimeter pieces. Put in a large skillet and cover with water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor generously with pepper and salt. Stir thoroughly using your fingers then mold a couple of spoonfuls into a croquette, pressing a little. Set on a tray and repeat for the balance of the preparation.

Heat olive oil in a pan to a level of about ¾ inch over a medium flame. When the olive oil is ready, cook the croquettes in batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the ready fritters to a tray lined with paper towel and let to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a true delight. The golden outside gives way to a smooth center. The fresh spinach brings a bright, somewhat green flavor, while the grated cheese provides a rich, savory creaminess. It's possible to replace the cheesy element with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

For raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Put in a big pot with a little liquid over a medium heat. Once wilted, drain in a colander for about a quarter hour, then squeeze out any extra water and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and saute the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the mixture seems too soft, incorporate some extra breadcrumbs.

With your fingers, shape the mixture into oval croquettes slightly larger than a nut but more compact than an large egg, and place them on a tray topped with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a level of about half an inch. Brown the patties a handful for two to three minutes per side, turning so they are crispy all over, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and moist center, these patties are not only tasty but also a highly healthy snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a pot and cover with ample fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, adding more water to maintain the legumes covered if necessary.

Mix in the burghul and proceed cooking until tender. Drain the mixture completely and put aside in a mixing bowl.

Warm half of the