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Leek Patties

Bite-sized fried fritters, typically known as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties offer a tasty blend of savory beef with the subtle, mildly sweet essence of tender leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks well and cut away the roots and the bulk of the green tops. Slice into halves lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and paprika and season liberally with seasoning. Combine thoroughly using your palms then shape a couple of spoonfuls into a ball, shaping a little. Put on a platter and repeat for the rest of the ingredients.

Heat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the fritters in small batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a tray covered with kitchen paper and let to drain.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a true treat. The crispy crust gives way to a smooth center. The spinach adds a fresh, somewhat earthy note, while the grated cheese gives a rich, umami richness. Feel free to swap the cheesy element with cooked, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to serve

For fresh spinach, rinse it well, discarding any stalks, and cut into it into large chunks. Place in a big pot with a bit of hot water over a medium heat. Once wilted, drain in a colander for about a quarter hour, then press out any excess liquid and set aside.

When working with thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Combine the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Mix well until blended. If the preparation looks too soft, add some extra crumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a nut but less bulky than an large egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, warm olive oil to a amount of about 1cm. Brown the patties a few at a time for two to three minutes per side, rotating so they are crispy everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a extremely healthy appetizer or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Place the lentils in a pot and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, pouring additional water to maintain the pulses covered if needed.

Add the cracked wheat and proceed cooking until softened. Drain the mixture well and set aside in a container.

Preheat a portion of the