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Leek Patties

Bite-sized fried patties, commonly known as keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek fritters present a tasty combination of rich ground beef with the gentle, mildly sweet essence of leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and cut away the base and most of the green stalk. Cut lengthwise lengthways then into 1.5cm pieces. Transfer in a large skillet and cover with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and spice liberally with pepper and salt. Combine well using your fingers then shape a few tablespoonfuls into a croquette, flattening a bit. Place on a platter and repeat for the balance of the preparation.

Warm olive oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is sizzling, brown the fritters in batches until golden brown on each side. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Take out the ready patties to a dish topped with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a real pleasure. The crunchy crust gives way to a soft interior. The fresh spinach imparts a vibrant, somewhat earthy taste, while the dairy gives a deep, savory creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to accompany

For fresh spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a little hot water over a medium flame. Once softened, drain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

If using thawed frozen spinach, completely press out excess liquid.

Heat the oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until tender, about four minutes. Take off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and season with pepper and salt. Combine well until combined. If the mixture seems too soft, add some more breadcrumbs.

By hand, form the preparation into elongated patties a bit bigger than a walnut but smaller than an large egg, and place them on a tray covered with baking paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a amount of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes on both sides, rotating so they are golden all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these croquettes are not only tasty but also a extremely healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Put the lentils in a saucepan and fill with ample fresh water. Boil over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to maintain the pulses immersed if needed.

Add the burghul and keep cooking until softened. Drain the lentils and burghul thoroughly and put aside in a bowl.

Preheat 50% of the