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Leek Patties

Bite-sized crispy fritters, commonly called keftedes, are a beloved speciality in Sephardic Jewish cooking. These wonderful leek croquettes deliver a tasty combination of hearty ground beef with the gentle, mildly sweet essence of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and trim off the base and most of the dark green parts. Chop into halves longways then into half-inch slices. Place in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and flavor liberally with pepper and salt. Mix thoroughly using your hands then form a several spoonfuls into a croquette, pressing a little. Put on a platter and continue for the rest of the mixture.

Heat olive oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, brown the fritters in batches until golden brown on all sides. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Remove the cooked patties to a dish covered with kitchen paper and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a real treat. The crunchy exterior gives way to a creamy filling. The leafy spinach adds a vibrant, moderately natural flavor, while the dairy provides a deep, umami richness. You can substitute the cheesy element with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it carefully, removing any stalks, and cut into it into big pieces. Place in a large saucepan with a little liquid over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then press out any remaining moisture and set aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium flame and saute the diced onion and garlic until softened, about four minutes. Take off the flame.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a container and season with seasoning. Stir thoroughly until incorporated. If the dough seems too soft, incorporate some more breading.

Using your hands, shape the dough into elongated patties slightly larger than a walnut shell but smaller than an egg, and place them on a tray covered with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat oil to a depth of about 1cm. Fry the patties a handful for two to three minutes per side, turning so they are golden everywhere, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully healthy snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Place the brown lentils in a saucepan and cover with ample water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring additional water to keep the legumes immersed if needed.

Add the burghul and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm 50% of the