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Leek Patties

Small pan-fried fritters, often referred to as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These leek patties deliver a flavorful fusion of hearty minced beef with the subtle, sweetly mild flavour of leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks carefully and cut away the base and the majority of the dark green parts. Slice in half lengthways then into 1.5cm slices. Put in a deep pan and cover with cold water, then cook over a medium flame for about 20 mins or until tender.

Strain the softened leeks and put in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice liberally with seasoning. Combine completely using your fingers then shape a few spoonfuls into a croquette, pressing a slightly. Place on a plate and repeat for the rest of the ingredients.

Preheat cooking oil in a pan to a level of about 2cm over a medium heat. When the heated oil is ready, brown the fritters in small groups until golden brown on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the finished croquettes to a tray lined with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a real treat. The crispy exterior reveals a creamy center. The leafy spinach adds a fresh, somewhat earthy note, while the grated cheese offers a savory, umami creaminess. Feel free to swap the cheesy element with cooked, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using leafy greens, wash it carefully, getting rid of any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then remove any excess liquid and put aside.

For defrosted spinach, carefully squeeze out extra water.

Heat the olive oil in a pan over a medium heat and cook the chopped onion and garlic until softened, about a few minutes. Remove from the heat.

Put the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with pepper and salt. Mix thoroughly until incorporated. If the dough looks too soft, mix in some additional breading.

By hand, form the mixture into oval croquettes a bit bigger than a nut but less bulky than an egg, and place them on a baking sheet topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a amount of about 1 centimeter. Fry the fritters a small batch for a couple of minutes on both sides, flipping so they are golden completely, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only delicious but also a highly nutritious snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a pot and cover with enough water. Boil over a medium heat for about 20 minutes or until nearly done, pouring more water to maintain the legumes submerged if needed.

Add the burghul and continue cooking until tender. Strain the lentils and burghul completely and reserve in a container.

Warm half of the