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Leek Patties

Bite-sized crispy patties, often known as keftedes, are a cherished speciality in Sephardic cuisine. These leek patties deliver a delicious combination of hearty ground beef with the gentle, mildly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to accompany

Wash the green leeks properly and remove the root ends and the majority of the dark green parts. Chop in half along the length then into 1.5cm slices. Place in a deep frying pan and fill with water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and season liberally with salt and pepper. Stir thoroughly using your fingers then form a couple of spoonfuls into a croquette, pressing a little. Put on a plate and proceed for the balance of the ingredients.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the oil is hot, fry the croquettes in batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the ready croquettes to a plate topped with paper towel and allow to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a real treat. The crispy crust reveals a smooth interior. The spinach imparts a bright, slightly green taste, while the grated cheese gives a deep, umami richness. It's possible to replace the cheesy element with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For raw spinach, rinse it thoroughly, removing any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

If using previously frozen spinach, completely press out extra water.

Warm the olive oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Put the wilted spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and season with salt and pepper. Stir thoroughly until combined. If the preparation looks too soft, incorporate some extra breading.

By hand, form the mixture into oval shapes somewhat larger than a nut but less bulky than an large egg, and set them on a tray lined with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, warm olive oil to a depth of about 1cm. Fry the fritters a small batch for 2–3 minutes each side, flipping so they are golden brown completely, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these croquettes are not only tasty but also a extremely healthy bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and cover with ample water. Simmer over a medium heat for about 20 mins or until partially softened, adding additional water to maintain the lentils covered if needed.

Mix in the bulgur wheat and proceed cooking until softened. Strain the ingredients completely and put aside in a mixing bowl.

Heat half of the