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Leek Patties

Bite-sized fried patties, often referred to as keftedes, represent a treasured speciality in Sephardic Jewish cooking. These leek fritters offer a tasty fusion of hearty ground beef with the delicate, sweetly mild taste of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Clean the fresh leeks well and remove the roots and the bulk of the green stalk. Cut into halves lengthways then into 1.5cm pieces. Transfer in a deep frying pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and spice and season well with pepper and salt. Stir completely using your palms then mold a couple of spoonfuls into a ball, shaping a slightly. Put on a tray and repeat for the rest of the ingredients.

Warm cooking oil in a skillet to a depth of about 2cm over a medium heat. When the oil is sizzling, fry the fritters in batches until crispy on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the cooked patties to a tray lined with absorbent paper and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true delight. The crispy outside reveals a creamy filling. The fresh spinach brings a fresh, slightly green taste, while the dairy offers a deep, savory richness. Feel free to swap the cheese with cooked, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it carefully, removing any hard stems, and cut into it into large chunks. Transfer in a deep pan with a small amount water over a medium heat. Once cooked, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

If using thawed frozen spinach, completely squeeze out extra water.

Preheat the oil in a pan over a moderate heat and cook the onion and garlic until softened, about 4 minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until incorporated. If the mixture seems too loose, add some more breadcrumbs.

By hand, mold the mixture into oval shapes slightly larger than a walnut shell but more compact than an egg, and place them on a plate topped with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a level of about half an inch. Fry the fritters a few at a time for 2–3 minutes per side, turning so they are golden everywhere, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only tasty but also a extremely nutritious bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pan and fill with ample cold water. Cook over a medium heat for about 20 mins or until nearly done, pouring more water to ensure the lentils covered if needed.

Mix in the bulgur wheat and keep cooking until tender. Strain the mixture thoroughly and reserve in a container.

Preheat 50% of the