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Leek Patties

Bite-sized pan-fried fritters, typically called keftedes, represent a treasured signature dish in Sephardic culinary traditions. These particular leek patties offer a delicious fusion of savory minced beef with the delicate, sweetly mild flavour of fresh leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Wash the fresh leeks properly and cut away the base and the majority of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season well with seasoning. Stir completely using your fingers then mold a few scoops into a croquette, shaping a little. Put on a platter and continue for the balance of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the ready croquettes to a dish covered with kitchen paper and permit to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese patties are a real delight. The crispy exterior gives way to a soft interior. The spinach adds a bright, slightly green taste, while the cheese gives a savory, umami richness. It's possible to replace the cheesy element with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using leafy greens, wash it carefully, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium flame. Once wilted, drain in a sieve for about 15 minutes, then remove any excess liquid and set aside.

When working with defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a skillet over a medium heat and cook the onion and garlic until translucent, about four minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until combined. If the dough appears too soft, mix in some extra breadcrumbs.

Using your hands, form the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a level of about half an inch. Cook the patties a small batch for a couple of minutes per side, turning so they are golden brown all over, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

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

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and cover with enough cold water. Cook over a medium heat for about 20 mins or until partially softened, adding extra liquid to maintain the lentils immersed if necessary.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat half of the