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Leek Patties

Small pan-fried fritters, commonly called keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek fritters offer a tasty fusion of hearty ground beef with the subtle, slightly sweet flavour of leeks, rendering them utterly irresistible.

Yields 12

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

Clean the leeks carefully and trim off the base and most of the green tops. Chop lengthwise along the length then into 1.5-centimeter slices. Put in a deep pan and cover with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Stir completely using your hands then mold a couple of spoonfuls into a croquette, shaping a slightly. Set on a plate and repeat for the rest of the preparation.

Preheat oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, fry the patties in batches until golden brown on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Take out the finished patties to a tray lined with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a true delight. The crispy crust reveals a creamy center. The spinach imparts a bright, somewhat green taste, while the cheese offers a deep, savory creaminess. It's possible to replace the cheesy element with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then press out any extra water and set aside.

If using thawed frozen spinach, thoroughly remove excess liquid.

Warm the olive oil in a pan over a moderate heat and saute the diced onion and minced garlic until softened, about a few minutes. Remove from the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with salt and pepper. Mix thoroughly until incorporated. If the preparation looks too soft, add some more breading.

By hand, form the preparation into elongated patties slightly larger than a walnut shell but smaller than an large egg, and set them on a plate topped with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, warm olive oil to a level of about half an inch. Fry the fritters a handful for a couple of minutes per side, turning so they are golden brown all over, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a pan and fill with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, including more water to ensure the lentils submerged if required.

Stir in the cracked wheat and continue cooking until softened. Strain the mixture thoroughly and put aside in a mixing bowl.

Heat a portion of the