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Leek Patties

Small fried fritters, commonly referred to as keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These leek croquettes offer a tasty combination of hearty beef with the subtle, slightly sweet essence of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and trim off the base and the majority of the green tops. Slice lengthwise lengthways then into half-inch pieces. Place in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and put in a big bowl with the beef, eggs, matzo meal, dill, parsley and paprika and flavor generously with seasoning. Stir well using your fingers then form a several tablespoonfuls into a ball, flattening a little. Set on a platter and repeat for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is hot, cook the croquettes in small groups until crispy on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the ready fritters to a tray lined with paper towel and let to drain.

Present with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a true delight. The crispy exterior reveals a soft interior. The leafy spinach adds a bright, somewhat green taste, while the dairy gives a savory, savory creaminess. It's possible to replace the cheesy element with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to garnish

If using leafy greens, wash it carefully, removing any hard stems, and cut into it into big pieces. Put in a large saucepan with a bit of liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then squeeze out any extra water and set aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the diced onion and minced garlic until tender, about four minutes. Turn off the heat.

Put the prepared spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until blended. If the preparation looks too wet, mix in some additional crumbs.

With your fingers, mold the preparation into oval shapes slightly larger than a walnut but smaller than an chicken egg, and place them on a tray lined with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a depth of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes per side, turning so they are crispy all over, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a highly wholesome appetizer or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a pot and submerge with ample cold water. Boil over a moderate heat for about twenty minutes or until partially softened, including additional water to ensure the legumes immersed if needed.

Mix in the burghul and proceed cooking until tender. Remove the water from the mixture thoroughly and reserve in a container.

Warm 50% of the