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Leek Patties

Small fried fritters, often called keftedes, are a cherished speciality in Sephardic Jewish cooking. These leek croquettes deliver a delicious fusion of savory ground beef with the delicate, sweetly mild essence of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and cut away the root ends and most of the dark green parts. Chop into halves longways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor well with pepper and salt. Combine well using your palms then mold a couple of tablespoonfuls into a croquette, flattening a little. Put on a plate and continue for the remaining of the ingredients.

Heat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, fry the croquettes in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the finished croquettes to a plate lined with paper towel and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These spinach with cheese fritters are a real pleasure. The crispy crust gives way to a soft interior. The fresh spinach imparts a fresh, somewhat earthy note, while the grated cheese provides a savory, umami smoothness. Feel free to swap the dairy cheese with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to serve

If using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a bit of liquid over a medium flame. Once cooked, remove in a colander for about 15 minutes, then press out any extra water and set aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a skillet over a moderate heat and cook the onion and garlic cloves until softened, about four minutes. Turn off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a large bowl and season with pepper and salt. Combine well until combined. If the dough looks too wet, add some additional breading.

With your fingers, mold the mixture into oval shapes somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet topped with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Brown the fritters a handful for a couple of minutes per side, rotating so they are golden everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and soft inside, these fritters are not only flavorful but also a extremely wholesome snack or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a pot and fill with enough cold water. Boil over a medium flame for about twenty minutes or until nearly done, adding additional water to ensure the legumes submerged if necessary.

Mix in the cracked wheat and continue cooking until softened. Drain the mixture thoroughly and reserve in a mixing bowl.

Heat 50% of the