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Leek Patties

Petite fried fritters, often known as keftedes, are a treasured speciality in Sephardic Jewish cuisine. These wonderful leek croquettes offer a flavorful combination of hearty beef with the gentle, sweetly mild flavour of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and trim off the root ends and most of the green stalk. Chop into halves along the length then into 1.5cm slices. Put in a deep frying pan and cover with cold water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a big bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and season liberally with seasoning. Stir completely using your hands then shape a couple of scoops into a ball, flattening a little. Place on a plate and proceed for the remaining of the preparation.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is hot, brown the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Take out the ready fritters to a tray topped with paper towel and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine treat. The crispy crust opens up to a creamy interior. The spinach imparts a vibrant, slightly natural taste, while the cheese offers a savory, umami smoothness. It's possible to replace the dairy cheese with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

When using leafy greens, clean it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a deep pan with a little liquid over a medium heat. Once cooked, strain in a sieve for about 15 mins, then press out any remaining moisture and reserve.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and saute the diced onion and garlic until softened, about a few minutes. Remove from the flame.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix well until combined. If the preparation looks too soft, add some more breading.

With your fingers, mold the mixture into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and place them on a baking sheet lined with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a amount of about 1 centimeter. Cook the fritters a handful for a couple of minutes on both sides, turning so they are crispy completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only tasty but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and fill with enough cold water. Simmer over a medium flame for about 20 mins or until nearly done, pouring extra liquid to ensure the pulses submerged if required.

Add the burghul and continue cooking until tender. Remove the water from the lentils and burghul completely and reserve in a bowl.

Heat 50% of the