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Leek Patties

Small fried fritters, commonly called keftedes, represent a cherished speciality in Sephardic Jewish cooking. These particular leek patties present a flavorful blend of savory minced beef with the delicate, sweetly mild taste of tender leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the leeks well and remove the roots and the bulk of the dark green parts. Chop into halves along the length then into half-inch slices. Place in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Stir thoroughly using your hands then form a couple of tablespoonfuls into a ball, flattening a bit. Set on a tray and repeat for the remaining of the ingredients.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, cook the croquettes in small batches until crispy on all sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Transfer the finished patties to a plate topped with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real pleasure. The golden exterior opens up to a smooth interior. The leafy spinach imparts a vibrant, slightly green taste, while the dairy gives a savory, umami smoothness. You can substitute the cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, rinse it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a bit of liquid over a moderate heat. Once softened, remove in a colander for about 15 mins, then remove any excess liquid and put aside.

For thawed frozen spinach, thoroughly remove excess liquid.

Warm the cooking oil in a frying pan over a moderate heat and saute the diced onion and garlic until translucent, about a few minutes. Remove from the heat.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Stir thoroughly until blended. If the dough seems too loose, incorporate some more crumbs.

With your fingers, shape the preparation into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and set them on a tray lined with wax paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes on both sides, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully nutritious bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a pot and submerge with enough cold water. Boil over a moderate heat for about 20 mins or until partially softened, including extra liquid to keep the pulses immersed if required.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the mixture well and reserve in a container.

Warm 50% of the