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Leek Patties

Small crispy croquettes, commonly referred to as keftedes, represent a beloved delicacy in Sephardic cuisine. These leek fritters offer a flavorful combination of savory ground beef with the delicate, slightly sweet flavour of tender leeks, making them utterly addictive.

Yields 12

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

Clean the green leeks carefully and cut away the root ends and the majority of the dark green parts. Cut into halves lengthways then into 1.5cm slices. Put in a deep pan and fill with water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, dill, parsley and paprika and flavor well with salt and pepper. Combine well using your fingers then shape a several spoonfuls into a croquette, shaping a little. Place on a platter and proceed for the balance of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the patties in small groups until golden brown on each side. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Remove the ready patties to a plate covered with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a real delight. The golden exterior reveals a creamy center. The spinach adds a vibrant, slightly natural note, while the cheese offers a deep, umami creaminess. It's possible to replace the cheese with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

If using raw spinach, rinse it well, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of liquid over a medium heat. Once softened, remove in a colander for about 15 mins, then press out any extra water and put aside.

When working with defrosted spinach, completely remove extra water.

Warm the olive oil in a skillet over a moderate heat and fry the onion and garlic cloves until softened, about four minutes. Take off the heat.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix well until incorporated. If the preparation seems too loose, mix in some additional crumbs.

By hand, shape the mixture into oval shapes somewhat larger than a walnut but smaller than an egg, and place them on a plate covered with baking paper. Cover and chill for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about 1cm. Fry the patties a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then place on paper towel.

Present with lemon slices.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a highly healthy snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and submerge with plenty of cold water. Boil over a moderate heat for about 20 minutes or until partially softened, including more water to ensure the pulses covered if necessary.

Add the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a bowl.

Preheat half of the