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Leek Patties

Small crispy fritters, often known as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These particular leek patties deliver a delicious combination of rich beef with the delicate, slightly sweet taste of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks carefully and trim off the root ends and the bulk of the green stalk. Chop into halves longways then into half-inch slices. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about 20 mins or until tender.

Drain the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and paprika and flavor generously with seasoning. Combine completely using your hands then form a few tablespoonfuls into a ball, pressing a little. Place on a platter and proceed for the balance of the preparation.

Preheat olive oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is sizzling, cook the fritters in small groups until golden on each side. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Remove the cooked fritters to a plate topped with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a true pleasure. The crispy crust gives way to a creamy interior. The fresh spinach imparts a bright, slightly natural note, while the cheese gives a savory, umami creaminess. You can substitute the cheesy element with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using raw spinach, clean it carefully, discarding any stalks, and cut into it into big pieces. Place in a deep pan with a little hot water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

If using defrosted spinach, thoroughly remove extra water.

Preheat the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about four minutes. Remove from the heat.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine well until blended. If the dough appears too soft, incorporate some extra breading.

With your fingers, form the dough into elongated patties a bit bigger than a nut but more compact than an large egg, and place them on a baking sheet covered with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a level of about 1cm. Brown the patties a small batch for two to three minutes on both sides, flipping so they are crispy completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a extremely wholesome bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a saucepan and fill with plenty of water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to keep the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until fully cooked. Drain the mixture well and put aside in a bowl.

Heat a portion of the