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Leek Patties

Petite pan-fried patties, typically referred to as keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These particular leek fritters offer a tasty blend of savory beef with the delicate, mildly sweet taste of leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks properly and cut away the roots and the majority of the green tops. Slice into halves along the length then into 1.5cm pieces. Place in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice liberally with seasoning. Stir well using your palms then mold a couple of scoops into a croquette, pressing a little. Place on a plate and proceed for the remaining of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, fry the fritters in small groups until golden on both sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Transfer the cooked patties to a dish lined with paper towel and let to rest.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a genuine delight. The crispy exterior reveals a smooth filling. The fresh spinach brings a fresh, moderately earthy taste, while the grated cheese gives a rich, savory richness. Feel free to swap the cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, discarding any stalks, and coarsely chop it into sizable portions. Put in a big pot with a bit of hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

For thawed frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a skillet over a medium flame and saute the diced onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Mix completely until combined. If the dough looks too wet, mix in some extra breadcrumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet topped with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a depth of about 1cm. Brown the fritters a handful for a couple of minutes on both sides, turning so they are golden all over, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only delicious but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a pan and cover with ample water. Boil over a moderate heat for about 20 mins or until nearly done, including extra liquid to keep the lentils covered if needed.

Mix in the cracked wheat and keep cooking until softened. Strain the lentils and burghul well and set aside in a container.

Heat 50% of the