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Leek Patties

Small pan-fried croquettes, often known as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These wonderful leek patties offer a delicious combination of savory minced beef with the gentle, slightly sweet taste of leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks carefully and remove the base and the majority of the green tops. Slice in half lengthways then into 1.5-centimeter pieces. Put in a deep pan and cover with water, then heat over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Mix well using your fingers then shape a several tablespoonfuls into a patty, pressing a slightly. Set on a platter and continue for the rest of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is hot, cook the fritters in small groups until golden brown on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the cooked patties to a dish lined with kitchen paper and permit to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a real treat. The crunchy outside opens up to a soft interior. The fresh spinach brings a fresh, moderately green flavor, while the cheese offers a deep, umami smoothness. Feel free to swap the dairy cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

For fresh spinach, rinse it carefully, discarding any stalks, and coarsely chop it into big pieces. Place in a big pot with a little water over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then remove any excess liquid and reserve.

If using defrosted spinach, completely press out excess liquid.

Warm the olive oil in a skillet over a medium heat and cook the chopped onion and minced garlic until translucent, about four minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine well until combined. If the mixture appears too loose, incorporate some additional crumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but smaller than an egg, and set them on a baking sheet lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a depth of about half an inch. Fry the croquettes a handful for two to three minutes on both sides, turning so they are golden brown everywhere, then transfer on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only tasty but also a wonderfully wholesome snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pot and submerge with enough cold water. Cook over a medium heat for about twenty minutes or until partially softened, including extra liquid to keep the legumes submerged if required.

Mix in the bulgur wheat and proceed cooking until tender. Drain the mixture completely and reserve in a mixing bowl.

Warm 50% of the