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Leek Patties

Small fried patties, typically known as keftedes, represent a beloved speciality in Sephardic culinary traditions. These particular leek patties present a delicious fusion of savory ground beef with the subtle, sweetly mild essence of leeks, making them utterly crave-worthy.

Produces 12

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

Clean the green leeks carefully and cut away the root ends and most of the green stalk. Slice into halves lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and place in a big bowl with the ground beef, eggs, crumbs, dill, chopped parsley and paprika and flavor liberally with seasoning. Stir well using your palms then form a couple of tablespoonfuls into a ball, flattening a little. Place on a platter and proceed for the balance of the ingredients.

Warm cooking oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, cook the fritters in batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Take out the cooked croquettes to a dish lined with paper towel and let to cool.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a true delight. The crispy outside reveals a smooth interior. The spinach adds a vibrant, somewhat natural note, while the grated cheese gives a deep, umami richness. It's possible to replace the cheesy element with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to serve

For leafy greens, wash it well, getting rid of any stalks, and cut into it into large chunks. Transfer in a deep pan with a small amount hot water over a medium heat. Once wilted, strain in a strainer for about 15 mins, then press out any extra water and reserve.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with pepper and salt. Mix completely until incorporated. If the dough looks too soft, incorporate some additional crumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and set them on a tray covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1 centimeter. Brown the patties a handful for 2–3 minutes each side, flipping so they are golden all over, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully healthy bite or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and submerge with plenty of water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to maintain the lentils submerged if necessary.

Stir in the burghul and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a bowl.

Preheat 50% of the