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Leek Patties

Bite-sized crispy croquettes, often known as keftedes, are a cherished signature dish in Sephardic cooking. These leek fritters deliver a tasty blend of rich minced beef with the delicate, sweetly mild essence of leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks properly and cut away the root ends and the majority of the green stalk. Chop into halves along the length then into 1.5-centimeter pieces. Put in a deep pan and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and sweet paprika and spice liberally with seasoning. Combine thoroughly using your fingers then form a few tablespoonfuls into a ball, pressing a little. Put on a plate and proceed for the remaining of the ingredients.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is hot, cook the croquettes in small batches until golden brown on both sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the ready croquettes to a dish lined with kitchen paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a genuine delight. The golden crust opens up to a soft filling. The leafy spinach adds a fresh, slightly green taste, while the grated cheese provides a rich, umami smoothness. It's possible to replace the dairy cheese with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

For leafy greens, clean it carefully, removing any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a little water over a moderate heat. Once cooked, strain in a colander for about 15 mins, then remove any remaining moisture and reserve.

When working with previously frozen spinach, completely squeeze out extra water.

Warm the olive oil in a skillet over a moderate heat and cook the onion and garlic until softened, about a few minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until incorporated. If the mixture seems too soft, incorporate some additional breading.

With your fingers, mold the preparation into oval croquettes somewhat larger than a walnut but smaller than an egg, and place them on a baking sheet lined with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, heat cooking oil to a depth of about 1cm. Brown the fritters a handful for 2–3 minutes per side, rotating so they are golden brown completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only flavorful but also a highly wholesome appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Place the dry lentils in a pan and cover with plenty of water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including additional water to ensure the legumes covered if required.

Add the burghul and continue cooking until fully cooked. Drain the mixture thoroughly and put aside in a bowl.

Heat half of the