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Leek Patties

Petite pan-fried croquettes, often referred to as keftedes, represent a cherished speciality in Sephardic culinary traditions. These wonderful leek croquettes deliver a delicious fusion of savory minced beef with the gentle, sweetly mild essence of fresh leeks, and they are truly addictive.

Yields 12

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

Clean the green leeks well and trim off the root ends and most of the green stalk. Chop lengthwise longways then into 1.5cm rounds. Put in a deep pan and submerge with water, then simmer over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with seasoning. Combine thoroughly using your palms then form a couple of spoonfuls into a ball, shaping a slightly. Set on a tray and continue for the balance of the preparation.

Warm cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the croquettes in batches until golden brown on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the ready patties to a dish topped with paper towel and let to drain.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a genuine treat. The crispy outside reveals a soft interior. The fresh spinach imparts a vibrant, somewhat earthy flavor, while the cheese gives a savory, flavorful smoothness. It's possible to replace the cheesy element with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

If using leafy greens, rinse it thoroughly, discarding any tough stems, and cut into it into large chunks. Place in a big pot with a bit of water over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

If using thawed frozen spinach, carefully squeeze out extra water.

Warm the cooking oil in a pan over a medium flame and fry the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Place the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Mix well until combined. If the mixture looks too loose, add some extra crumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a nut but less bulky than an large egg, and place them on a plate lined with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm olive oil to a level of about 1 centimeter. Cook the patties a small batch for two to three minutes each side, rotating so they are golden everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pan and fill with ample water. Simmer over a medium heat for about 20 mins or until almost cooked, including extra liquid to ensure the lentils submerged if necessary.

Stir in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a container.

Warm a portion of the