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Leek Patties

Bite-sized crispy croquettes, commonly known as keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These particular leek patties deliver a delicious blend of savory ground beef with the subtle, sweetly mild flavour of fresh leeks, rendering them absolutely addictive.

Yields 12

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

Wash the fresh leeks well and cut away the base and the bulk of the green tops. Slice into halves lengthways then into 1.5cm pieces. Put in a deep frying pan and submerge with water, then heat over a medium heat for about 20 minutes or until softened.

Drain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Combine well using your hands then mold a few spoonfuls into a ball, pressing a bit. Set on a tray and proceed for the remaining of the preparation.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, brown the patties in small groups until golden brown on each side. (Do not fill the pan as this drops the temperature of the oil.) Take out the cooked fritters to a tray lined with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine pleasure. The crunchy exterior reveals a soft interior. The spinach adds a vibrant, somewhat natural taste, while the dairy provides a savory, flavorful smoothness. It's possible to replace the cheese with cooked, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

For raw spinach, rinse it carefully, removing any hard stems, and coarsely chop it into large chunks. Put in a big pot with a little liquid over a moderate heat. Once cooked, drain in a colander for about 15 mins, then press out any extra water and put aside.

For defrosted spinach, completely squeeze out excess liquid.

Heat the cooking oil in a frying pan over a medium heat and fry the chopped onion and garlic until softened, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Mix thoroughly until blended. If the dough seems too loose, add some more crumbs.

Using your hands, mold the dough into elongated patties slightly larger than a walnut shell but more compact than an large egg, and set them on a tray topped with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, heat oil to a depth of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy everywhere, then put on paper towel.

Present with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and fill with ample fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, adding more water to keep the legumes immersed if required.

Stir in the burghul and continue cooking until tender. Drain the lentils and burghul thoroughly and reserve in a container.

Preheat a portion of the