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Leek Patties

Bite-sized pan-fried croquettes, typically known as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These leek croquettes deliver a delicious combination of hearty beef with the gentle, slightly sweet taste of fresh leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the base and the bulk of the green stalk. Cut into halves along the length then into 1.5-centimeter slices. Place in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice generously with seasoning. Stir completely using your palms then mold a couple of tablespoonfuls into a ball, flattening a bit. Put on a plate and proceed for the balance of the ingredients.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is ready, brown the croquettes in small groups until golden on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the ready fritters to a plate lined with absorbent paper and let to rest.

Serve with lemon slices.

Spinach Patties

These amazing spinach with cheese fritters are a genuine pleasure. The crunchy crust opens up to a soft center. The leafy spinach imparts a vibrant, slightly earthy taste, while the cheese provides a savory, flavorful smoothness. It's possible to replace the cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

If using raw spinach, clean it well, discarding any tough stems, and roughly chop it into large chunks. Place in a deep pan with a little water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Heat the oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Mix thoroughly until blended. If the mixture looks too wet, incorporate some additional crumbs.

By hand, mold the preparation into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and place them on a tray covered with parchment paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat olive oil to a depth of about half an inch. Cook the croquettes a small batch for two to three minutes per side, flipping so they are golden brown completely, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only flavorful but also a highly wholesome bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Put the brown lentils in a pan and submerge with ample cold water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring additional water to maintain the lentils covered if required.

Add the burghul and keep cooking until tender. Strain the ingredients thoroughly and reserve in a container.

Preheat half of the