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Leek Patties

Bite-sized crispy patties, typically referred to as keftedes, are a beloved speciality in Sephardic culinary traditions. These leek fritters offer a flavorful fusion of rich ground beef with the delicate, mildly sweet flavour of leeks, and they are truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and remove the base and most of the green tops. Slice in half longways then into half-inch slices. Put in a large skillet and fill with water, then simmer over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor well with pepper and salt. Mix thoroughly using your hands then shape a few tablespoonfuls into a patty, pressing a little. Put on a tray and repeat for the balance of the ingredients.

Warm olive oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the fritters in batches until golden brown on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the ready croquettes to a plate covered with kitchen paper and let to drain.

Present with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a genuine treat. The golden exterior opens up to a smooth filling. The spinach imparts a vibrant, moderately earthy flavor, while the dairy provides a deep, flavorful richness. Feel free to swap the cheesy element with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

For raw spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a small amount hot water over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then remove any extra water and reserve.

When working with defrosted spinach, carefully remove extra water.

Warm the olive oil in a pan over a moderate heat and saute the onion and minced garlic until translucent, about four minutes. Turn off the stove.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Combine completely until incorporated. If the preparation looks too loose, add some more crumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a plate lined with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, warm oil to a depth of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes on both sides, turning so they are golden all over, then place on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and submerge with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding more water to keep the lentils submerged if needed.

Add the bulgur wheat and keep cooking until tender. Strain the lentils and burghul completely and reserve in a bowl.

Preheat 50% of the