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Leek Patties

Petite fried fritters, typically referred to as keftedes, are a treasured delicacy in Sephardic Jewish cooking. These particular leek patties present a delicious combination of savory beef with the gentle, slightly sweet essence of leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks well and cut away the base and the bulk of the green tops. Cut lengthwise along the length then into half-inch pieces. Transfer in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and spice and flavor liberally with salt and pepper. Combine well using your palms then shape a few tablespoonfuls into a croquette, shaping a bit. Set on a plate and repeat for the rest of the ingredients.

Warm oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is ready, brown the patties in small batches until golden brown on both sides. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Remove the finished fritters to a dish covered with paper towel and allow to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true pleasure. The golden exterior gives way to a soft filling. The spinach imparts a vibrant, somewhat natural note, while the grated cheese offers a deep, flavorful creaminess. It's possible to replace the cheesy element with boiled, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, removing any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a small amount hot water over a medium heat. Once softened, remove in a sieve for about 15 mins, then press out any extra water and set aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium heat and fry the onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Place the wilted spinach, cooked onion and garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix well until incorporated. If the preparation looks too loose, add some extra breadcrumbs.

Using your hands, form the mixture into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and set them on a plate lined with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, heat oil to a level of about 1 centimeter. Brown the patties a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a saucepan and submerge with ample fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring more water to ensure the pulses covered if required.

Mix in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and reserve in a container.

Preheat a portion of the