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Leek Patties

Small pan-fried croquettes, typically called keftedes, are a cherished speciality in Sephardic culinary traditions. These particular leek fritters deliver a flavorful blend of savory beef with the subtle, mildly sweet essence of tender leeks, and they are utterly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks well and cut away the base and the majority of the green tops. Slice lengthwise along the length then into half-inch pieces. Transfer in a deep pan and submerge with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, parsley and paprika and spice well with salt and pepper. Mix well using your hands then form a couple of tablespoonfuls into a patty, shaping a slightly. Put on a tray and proceed for the balance of the preparation.

Heat olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is ready, cook the patties in batches until crispy on both sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a tray covered with kitchen paper and allow to cool.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a genuine delight. The crunchy outside reveals a creamy filling. The fresh spinach imparts a vibrant, slightly green flavor, while the grated cheese provides a deep, savory smoothness. You can substitute the dairy cheese with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a little hot water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

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

Heat the olive oil in a skillet over a medium flame and fry the diced onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until combined. If the mixture appears too wet, add some extra breading.

With your fingers, shape the dough into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and put them on a plate lined with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a depth of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes on both sides, turning so they are golden brown completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a pan and fill with ample cold water. Boil over a medium flame for about twenty minutes or until almost cooked, including additional water to maintain the lentils immersed if necessary.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Preheat 50% of the