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Leek Patties

Small fried fritters, commonly called keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These particular leek croquettes deliver a flavorful fusion of savory minced beef with the subtle, slightly sweet essence of tender leeks, making them utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks properly and trim off the root ends and the majority of the dark green parts. Slice into halves lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, parsley and spice and spice well with salt and pepper. Combine well using your hands then shape a couple of scoops into a patty, flattening a little. Set on a tray and proceed for the balance of the ingredients.

Preheat olive oil in a pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, brown the croquettes in small batches until crispy on each side. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the ready croquettes to a tray topped with paper towel and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine treat. The golden exterior gives way to a soft center. The leafy spinach adds a vibrant, moderately natural note, while the dairy offers a savory, savory creaminess. It's possible to replace the dairy cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it carefully, removing any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then press out any extra water and put aside.

If using previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a skillet over a medium flame and cook the onion and minced garlic until tender, about four minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the preparation seems too loose, incorporate some additional crumbs.

With your fingers, shape the preparation into elongated patties a bit bigger than a nut but more compact than an large egg, and set them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes each side, rotating so they are golden all over, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only tasty but also a highly healthy snack or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pan and submerge with plenty of water. Boil over a medium heat for about 20 minutes or until partially softened, adding additional water to keep the legumes immersed if needed.

Add the burghul and keep cooking until softened. Remove the water from the mixture completely and put aside in a container.

Preheat half of the