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Leek Patties

Small crispy fritters, typically known as keftedes, stand as a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties present a tasty fusion of hearty ground beef with the subtle, slightly sweet flavour of leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks properly and remove the base and the majority of the green stalk. Slice lengthwise longways then into half-inch slices. Transfer in a large skillet and submerge with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Mix thoroughly using your fingers then form a few spoonfuls into a ball, pressing a slightly. Place on a platter and proceed for the rest of the ingredients.

Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in batches until golden brown on both sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the finished croquettes to a tray covered with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a real pleasure. The golden crust opens up to a soft center. The leafy spinach imparts a bright, moderately green note, while the cheese provides a deep, savory richness. It's possible to replace the dairy cheese with boiled, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

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

Warm the olive oil in a skillet over a medium heat and fry the diced onion and garlic until softened, about four minutes. Take off the heat.

Place the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with salt and pepper. Combine thoroughly until combined. If the mixture looks too soft, add some additional breading.

With your fingers, shape the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and set them on a baking sheet covered with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a amount of about half an inch. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden all over, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a pan and cover with ample fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding additional water to maintain the lentils covered if necessary.

Add the bulgur wheat and continue cooking until tender. Strain the lentils and burghul completely and set aside in a bowl.

Warm half of the