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Leek Patties

Petite pan-fried fritters, often called keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These leek croquettes present a flavorful fusion of savory ground beef with the gentle, sweetly mild flavour of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks properly and remove the base and the majority of the green tops. Cut into halves lengthways then into 1.5-centimeter slices. Place in a large skillet and cover with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor well with seasoning. Mix thoroughly using your palms then form a several scoops into a croquette, pressing a little. Place on a tray and repeat for the remaining of the mixture.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, cook the croquettes in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Remove the cooked fritters to a dish lined with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a real delight. The golden crust opens up to a soft filling. The spinach imparts a vibrant, moderately green taste, while the grated cheese offers a rich, umami creaminess. It's possible to replace the cheesy element with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For fresh spinach, wash it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a bit of hot water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove excess liquid.

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

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Mix completely until blended. If the dough seems too loose, mix in some additional breading.

With your fingers, form the preparation into elongated patties slightly larger than a walnut shell but smaller than an large egg, and set them on a tray lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a depth of about 1 centimeter. Fry the patties a small batch for two to three minutes per side, flipping so they are golden everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

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

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pan and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until almost cooked, including more water to keep the lentils submerged if needed.

Add the bulgur wheat and continue cooking until tender. Strain the ingredients well and set aside in a mixing bowl.

Heat 50% of the