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Leek Patties

Bite-sized pan-fried croquettes, typically called keftedes, stand as a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a delicious blend of hearty minced beef with the gentle, slightly sweet flavour of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and trim off the base and the bulk of the dark green parts. Slice in half lengthways then into half-inch slices. Place in a deep frying pan and submerge with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Drain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and season generously with salt and pepper. Mix well using your hands then mold a couple of tablespoonfuls into a croquette, pressing a little. Set on a platter and repeat for the balance of the mixture.

Preheat olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the patties in batches until golden brown on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the ready fritters to a plate lined with absorbent paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach patties are a real treat. The crunchy outside opens up to a creamy filling. The leafy spinach brings a vibrant, slightly green taste, while the cheese gives a rich, umami smoothness. It's possible to replace the cheese with steamed, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

When using leafy greens, rinse it well, discarding any tough stems, and cut into it into big pieces. Transfer in a deep pan with a small amount water over a moderate heat. Once softened, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with previously frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and garlic until tender, about 4 minutes. Turn off the heat.

Combine the wilted spinach, fried onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the mixture looks too loose, incorporate some extra crumbs.

With your fingers, form the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and set them on a plate topped with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, warm olive oil to a level of about half an inch. Cook the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown completely, then place on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pan and fill with enough water. Boil over a medium heat for about twenty minutes or until partially softened, including additional water to maintain the lentils submerged if necessary.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the ingredients well and reserve in a bowl.

Preheat a portion of the