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Leek Patties

Petite fried patties, commonly referred to as keftedes, represent a treasured delicacy in Sephardic cooking. These wonderful leek patties deliver a tasty fusion of rich ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and trim off the base and the majority of the green stalk. Cut in half longways then into 1.5cm pieces. Transfer in a deep pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Stir completely using your palms then form a several scoops into a ball, shaping a little. Place on a tray and repeat for the balance of the ingredients.

Preheat oil in a pan to a level of about ¾ inch over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden brown on all sides. (Do not fill the skillet as this lowers the heat of the oil.) Take out the ready croquettes to a dish lined with paper towel and allow to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese fritters are a genuine pleasure. The crispy outside reveals a creamy filling. The spinach imparts a bright, moderately natural taste, while the dairy provides a rich, umami smoothness. It's possible to replace the cheese with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using fresh spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount hot water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then remove any extra water and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with salt and pepper. Combine completely until combined. If the mixture looks too soft, mix in some more breadcrumbs.

With your fingers, mold the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an large egg, and place them on a tray covered with parchment paper. Cover and chill for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a depth of about half an inch. Brown the patties a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a highly healthy appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to accompany

Place the lentils in a pan and submerge with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring more water to maintain the pulses covered if needed.

Mix in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul well and set aside in a mixing bowl.

Warm half of the