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Leek Patties

Small pan-fried fritters, commonly known as keftedes, are a cherished delicacy in Sephardic Jewish cuisine. These leek croquettes deliver a delicious fusion of savory beef with the delicate, slightly sweet essence of fresh leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the leeks well and remove the roots and most of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter pieces. Put in a deep pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and spice liberally with seasoning. Mix well using your hands then shape a couple of tablespoonfuls into a croquette, shaping a little. Place on a platter and proceed for the balance of the ingredients.

Preheat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is sizzling, cook the patties in batches until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the finished fritters to a dish lined with paper towel and allow to drain.

Present with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a genuine treat. The golden outside opens up to a creamy filling. The spinach brings a fresh, slightly natural note, while the dairy offers a rich, savory creaminess. It's possible to replace the cheesy element with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it carefully, discarding any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a bit of hot water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then remove any remaining moisture and reserve.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Heat the oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Place the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Mix completely until incorporated. If the preparation appears too loose, incorporate some more breadcrumbs.

With your fingers, form the preparation into elongated patties slightly larger than a walnut but more compact than an large egg, and place them on a baking sheet covered with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes on both sides, rotating so they are crispy all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a extremely healthy snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, including more water to maintain the pulses immersed if needed.

Add the cracked wheat and continue cooking until softened. Drain the ingredients completely and set aside in a mixing bowl.

Heat half of the