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Leek Patties

Petite crispy fritters, often referred to as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These wonderful leek croquettes deliver a flavorful fusion of rich beef with the subtle, slightly sweet essence of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks properly and trim off the roots and the majority of the dark green parts. Chop into halves longways then into 1.5cm pieces. Put in a deep frying pan and submerge with cold water, then heat over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Mix thoroughly using your fingers then form a couple of spoonfuls into a patty, flattening a slightly. Place on a platter and repeat for the remaining of the mixture.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the patties in small batches until golden on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Take out the finished patties to a dish lined with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a true pleasure. The golden outside opens up to a smooth interior. The fresh spinach adds a vibrant, somewhat green taste, while the dairy gives a deep, flavorful creaminess. It's possible to replace the dairy cheese with boiled, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

For leafy greens, clean it well, removing any tough stems, and cut into it into big pieces. Transfer in a deep pan with a small amount liquid over a medium heat. Once softened, strain in a sieve for about 15 mins, then press out any remaining moisture and set aside.

When working with previously frozen spinach, completely remove extra water.

Warm the oil in a frying pan over a moderate heat and saute the onion and garlic until translucent, about a few minutes. Take off the stove.

Combine the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and beaten eggs in a container and flavor with salt and pepper. Stir completely until incorporated. If the mixture seems too soft, incorporate some additional crumbs.

Using your hands, form the preparation into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a level of about 1cm. Brown the patties a few at a time for a couple of minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a highly healthy snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a pot and fill with enough water. Boil over a medium flame for about 20 mins or until nearly done, adding more water to ensure the pulses covered if necessary.

Mix in the burghul and continue cooking until softened. Remove the water from the mixture well and reserve in a bowl.

Warm 50% of the