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Leek Patties

Small crispy fritters, often known as keftedes, represent a treasured delicacy in Sephardic cuisine. These wonderful leek fritters deliver a delicious combination of hearty beef with the delicate, slightly sweet essence of leeks, and they are utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the green leeks properly and trim off the roots and the majority of the green tops. Chop in half longways then into 1.5cm slices. Transfer in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Combine well using your palms then shape a few scoops into a ball, shaping a slightly. Put on a platter and proceed for the balance of the preparation.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, fry the patties in batches until golden on each side. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Transfer the finished fritters to a plate topped with paper towel and let to cool.

Offer with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a true treat. The crunchy outside reveals a creamy filling. The spinach brings a fresh, somewhat green note, while the dairy gives a rich, flavorful richness. Feel free to swap the dairy cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

When using leafy greens, rinse it thoroughly, discarding any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a little hot water over a moderate heat. Once softened, remove in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

When working with thawed frozen spinach, completely remove unwanted moisture.

Heat the olive oil in a skillet over a medium heat and saute the diced onion and minced garlic until tender, about four minutes. Turn off the heat.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Combine thoroughly until blended. If the dough seems too wet, add some additional breadcrumbs.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut shell but smaller than an large egg, and place them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat oil to a amount of about half an inch. Brown the fritters a small batch for a couple of minutes each side, turning so they are crispy all over, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pot and cover with plenty of water. Boil over a medium heat for about 20 minutes or until partially softened, pouring more water to ensure the lentils immersed if required.

Add the bulgur wheat and continue cooking until fully cooked. Drain the ingredients completely and reserve in a bowl.

Warm half of the