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Leek Patties

Petite pan-fried patties, typically referred to as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These particular leek fritters present a flavorful combination of rich ground beef with the delicate, mildly sweet flavour of tender leeks, rendering them truly irresistible.

Makes 12

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

Wash the leeks carefully and trim off the base and the majority of the green tops. Slice lengthwise longways then into 1.5cm pieces. Transfer in a deep pan and submerge with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Stir thoroughly using your hands then shape a few tablespoonfuls into a patty, pressing a little. Place on a platter and continue for the rest of the ingredients.

Heat oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the fritters in small batches until golden on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the ready croquettes to a plate lined with absorbent paper and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a true delight. The crispy exterior gives way to a soft interior. The leafy spinach adds a fresh, slightly earthy note, while the cheese gives a savory, savory creaminess. You can substitute the cheesy element with cooked, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

If using leafy greens, rinse it thoroughly, getting rid of any stalks, and cut into it into big pieces. Put in a large saucepan with a little hot water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

For defrosted spinach, thoroughly remove excess liquid.

Warm the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic until softened, about 4 minutes. Take off the heat.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine well until incorporated. If the preparation looks too loose, mix in some additional breadcrumbs.

By hand, mold the dough into elongated patties a bit bigger than a walnut but more compact than an large egg, and place them on a tray lined with parchment paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Cook the croquettes a small batch for a couple of minutes each side, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their golden crust and moist center, these fritters are not only tasty but also a wonderfully nutritious snack or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a saucepan and cover with enough fresh water. Boil over a medium heat for about 20 minutes or until partially softened, including extra liquid to maintain the lentils submerged if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Heat 50% of the