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Leek Patties

Bite-sized crispy patties, commonly known as keftedes, are a treasured delicacy in Sephardic cooking. These particular leek fritters offer a delicious fusion of hearty minced beef with the delicate, sweetly mild flavour of tender leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks properly and trim off the roots and the majority of the green stalk. Chop lengthwise along the length then into 1.5cm pieces. Put in a deep pan and submerge with water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Mix completely using your fingers then form a several scoops into a patty, pressing a slightly. Set on a platter and continue for the balance of the mixture.

Heat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the croquettes in small batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Take out the finished patties to a tray lined with absorbent paper and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a real treat. The crunchy outside gives way to a creamy center. The fresh spinach adds a vibrant, somewhat green flavor, while the cheese gives a savory, savory creaminess. You can substitute the cheese with cooked, pureed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

When using raw spinach, wash it carefully, removing any hard stems, and roughly chop it into sizable portions. Put in a big pot with a little hot water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then press out any excess liquid and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until translucent, about four minutes. Take off the flame.

Put the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the preparation seems too loose, incorporate some additional breading.

By hand, form the preparation into oval shapes a bit bigger than a nut but more compact than an large egg, and set them on a plate topped with parchment paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, heat oil to a level of about 1 centimeter. Cook the fritters a handful for two to three minutes on both sides, turning so they are crispy everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to serve

Place the lentils in a pan and submerge with ample water. Cook over a medium heat for about 20 minutes or until almost cooked, adding additional water to ensure the pulses immersed if needed.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the ingredients completely and reserve in a mixing bowl.

Preheat a portion of the