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Leek Patties

Petite pan-fried fritters, commonly called keftedes, represent a beloved delicacy in Sephardic cuisine. These particular leek patties deliver a flavorful blend of hearty ground beef with the gentle, slightly sweet taste of fresh leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and trim off the base and the bulk of the dark green parts. Chop in half longways then into 1.5cm pieces. Place in a large skillet and cover with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and spice and season generously with pepper and salt. Mix thoroughly using your fingers then form a few tablespoonfuls into a patty, flattening a bit. Set on a tray and repeat for the rest of the ingredients.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, cook the fritters in batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the finished patties to a dish lined with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a genuine delight. The crunchy outside opens up to a smooth filling. The fresh spinach imparts a vibrant, slightly green taste, while the grated cheese offers a deep, savory richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For leafy greens, rinse it well, removing any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little water over a medium flame. Once softened, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a pan over a medium flame and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until incorporated. If the mixture looks too loose, mix in some extra breadcrumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a tray covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1 centimeter. Cook the fritters a few at a time for two to three minutes on both sides, turning so they are golden completely, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely healthy snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a pot and cover with ample fresh water. Cook over a medium flame for about twenty minutes or until partially softened, pouring more water to ensure the lentils submerged if necessary.

Add the cracked wheat and keep cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.

Warm half of the