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Leek Patties

Petite fried patties, commonly referred to as keftedes, represent a treasured speciality in Sephardic cooking. These leek fritters present a delicious combination of savory beef with the gentle, mildly sweet flavour of leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Clean the fresh leeks carefully and trim off the base and the bulk of the dark green parts. Chop lengthwise longways then into 1.5cm slices. Place in a large skillet and cover with water, then cook over a medium heat for about 20 minutes or until softened.

Strain the leeks and place in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and season liberally with seasoning. Combine completely using your palms then mold a few scoops into a croquette, shaping a little. Place on a tray and repeat for the rest of the mixture.

Warm oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the patties in small groups until golden on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the finished fritters to a dish lined with paper towel and let to cool.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a real pleasure. The crispy crust gives way to a soft filling. The leafy spinach imparts a fresh, moderately natural taste, while the grated cheese offers a deep, flavorful richness. Feel free to swap the dairy cheese with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, wash it carefully, discarding any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little hot water over a medium flame. Once wilted, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a skillet over a medium heat and saute the onion and garlic until translucent, about four minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a container and flavor with seasoning. Stir thoroughly until combined. If the preparation appears too loose, incorporate some extra breading.

With your fingers, mold the preparation into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and place them on a baking sheet topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a level of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, flipping so they are crispy all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only tasty but also a extremely wholesome snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a pan and submerge with enough water. Cook over a medium flame for about 20 minutes or until almost cooked, adding more water to keep the legumes covered if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the mixture well and set aside in a container.

Heat 50% of the