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Leek Patties

Small crispy patties, commonly referred to as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes deliver a tasty combination of savory beef with the subtle, mildly sweet flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Wash the green leeks well and cut away the root ends and most of the dark green parts. Cut into halves along the length then into half-inch rounds. Put in a deep pan and submerge with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and spice well with salt and pepper. Combine thoroughly using your fingers then mold a several tablespoonfuls into a croquette, pressing a slightly. Put on a plate and proceed for the remaining of the preparation.

Heat oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, fry the patties in batches until golden on both sides. (Do not fill the skillet as this drops the temperature of the cooking oil.) Remove the ready patties to a plate topped with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine delight. The crispy crust opens up to a smooth interior. The fresh spinach brings a fresh, moderately earthy taste, while the dairy offers a deep, savory creaminess. Feel free to swap the cheesy element with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Fresh lemon, to serve

For leafy greens, clean it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a little liquid over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with defrosted spinach, thoroughly press out extra water.

Warm the olive oil in a skillet over a moderate heat and fry the chopped onion and garlic until softened, about four minutes. Turn off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and eggs in a container and season with pepper and salt. Stir completely until incorporated. If the dough appears too soft, add some additional crumbs.

With your fingers, shape the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and put them on a plate lined with baking paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a level of about 1cm. Fry the fritters a small batch for 2–3 minutes on both sides, turning so they are golden brown everywhere, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only delicious but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Add the lentils in a pan and cover with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, pouring additional water to keep the pulses immersed if required.

Mix in the bulgur wheat and continue cooking until tender. Drain the mixture thoroughly and reserve in a mixing bowl.

Warm a portion of the