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Leek Patties

Petite crispy fritters, typically called keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These leek patties offer a flavorful combination of rich ground beef with the gentle, mildly sweet flavour of fresh leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Clean the leeks well and remove the base and the bulk of the dark green parts. Slice lengthwise along the length then into half-inch rounds. Transfer in a deep pan and submerge with water, then heat over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and season generously with seasoning. Mix well using your palms then form a few spoonfuls into a croquette, pressing a bit. Place on a tray and continue for the rest of the preparation.

Preheat oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in small batches until golden on each side. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Transfer the cooked patties to a dish topped with paper towel and permit to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese fritters are a genuine pleasure. The golden crust gives way to a smooth filling. The fresh spinach brings a fresh, slightly natural note, while the dairy offers a rich, umami creaminess. Feel free to swap the cheese with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to serve

For raw spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a little water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a skillet over a medium heat and fry the diced onion and minced garlic until tender, about four minutes. Take off the stove.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until incorporated. If the dough seems too soft, incorporate some additional crumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet lined with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Brown the patties a small batch for a couple of minutes each side, flipping so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a extremely nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and fill with ample water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the legumes immersed if required.

Stir in the burghul and continue cooking until softened. Drain the mixture completely and set aside in a bowl.

Warm a portion of the