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Leek Patties

Petite crispy patties, typically known as keftedes, stand as a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek patties present a delicious fusion of hearty minced beef with the delicate, sweetly mild taste of leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the fresh leeks well and remove the base and the bulk of the green stalk. Slice in half longways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Stir thoroughly using your fingers then mold a few tablespoonfuls into a patty, shaping a little. Set on a platter and repeat for the remaining of the preparation.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, fry the fritters in small groups until crispy on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Remove the cooked croquettes to a plate topped with kitchen paper and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a genuine treat. The crunchy exterior gives way to a creamy filling. The spinach brings a vibrant, somewhat green taste, while the grated cheese provides a savory, flavorful richness. It's possible to replace the cheesy element with steamed, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it well, removing any stalks, and cut into it into large chunks. Transfer in a large saucepan with a little liquid over a medium heat. Once softened, strain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly press out extra water.

Preheat the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until tender, about 4 minutes. Take off the flame.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, breading and eggs in a large bowl and flavor with seasoning. Mix well until incorporated. If the preparation seems too loose, add some additional breadcrumbs.

By hand, form the dough into elongated patties somewhat larger than a nut but smaller than an egg, and put them on a tray topped with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a level of about half an inch. Cook the croquettes a handful for two to three minutes per side, flipping so they are golden completely, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and fill with plenty of fresh water. Boil over a medium flame for about twenty minutes or until nearly done, adding additional water to keep the legumes immersed if necessary.

Mix in the burghul and proceed cooking until softened. Strain the mixture thoroughly and put aside in a mixing bowl.

Preheat half of the