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Leek Patties

Small fried fritters, typically referred to as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These leek croquettes deliver a delicious combination of rich beef with the delicate, sweetly mild essence of leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks well and cut away the roots and the bulk of the green tops. Chop lengthwise longways then into half-inch pieces. Place in a large skillet and submerge with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and spice liberally with seasoning. Combine completely using your fingers then form a couple of spoonfuls into a croquette, flattening a slightly. Put on a tray and continue for the balance of the preparation.

Preheat oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, cook the patties in small groups until crispy on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Remove the ready fritters to a plate lined with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a genuine pleasure. The golden crust gives way to a creamy filling. The spinach imparts a bright, slightly natural taste, while the dairy gives a rich, savory smoothness. Feel free to swap the cheesy element with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For leafy greens, clean it well, discarding any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount liquid over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then remove any extra water and set aside.

For thawed frozen spinach, thoroughly remove extra water.

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

Combine the wilted spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine well until blended. If the dough looks too wet, add some more breadcrumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a tray covered with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, preheat oil to a depth of about 1cm. Fry the fritters a few at a time for a couple of minutes per side, flipping so they are golden completely, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully healthy bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and fill with ample fresh water. Boil over a medium flame for about 20 mins or until nearly done, pouring more water to maintain the lentils immersed if needed.

Add the burghul and keep cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Heat half of the