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Leek Patties

Bite-sized fried fritters, often referred to as keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These leek fritters offer a delicious combination of savory beef with the subtle, slightly sweet flavour of leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks properly and cut away the base and most of the dark green parts. Cut lengthwise along the length then into half-inch rounds. Transfer in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and paprika and season well with seasoning. Stir thoroughly using your fingers then form a several spoonfuls into a croquette, flattening a little. Place on a tray and proceed for the rest of the preparation.

Warm cooking oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, brown the croquettes in small batches until crispy on both sides. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the cooked patties to a plate covered with paper towel and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a real treat. The crunchy crust gives way to a smooth interior. The spinach adds a bright, moderately green note, while the grated cheese gives a deep, umami richness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

For fresh spinach, wash it well, removing any hard stems, and roughly chop it into large chunks. Place in a big pot with a little liquid over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then press out any extra water and reserve.

For thawed frozen spinach, carefully remove extra water.

Preheat the olive oil in a skillet over a moderate heat and fry the diced onion and minced garlic until translucent, about four minutes. Remove from the stove.

Combine the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Mix thoroughly until combined. If the preparation looks too soft, mix in some more breadcrumbs.

By hand, shape the dough into elongated patties slightly larger than a nut but smaller than an egg, and put them on a tray lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Brown the fritters a handful for two to three minutes each side, turning so they are crispy everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a highly wholesome bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a pan and fill with enough cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to keep the pulses submerged if needed.

Stir in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul well and put aside in a mixing bowl.

Preheat a portion of the