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Leek Patties

Bite-sized crispy fritters, typically referred to as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek patties deliver a flavorful fusion of savory beef with the subtle, slightly sweet flavour of leeks, making them utterly irresistible.

Makes 12

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

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the green tops. Chop in half lengthways then into 1.5-centimeter pieces. Place in a deep pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until tender.

Drain the leeks and put in a big bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and paprika and spice generously with seasoning. Combine well using your fingers then shape a couple of scoops into a croquette, shaping a bit. Set on a plate and continue for the remaining of the preparation.

Preheat oil in a pan to a amount of about 2cm over a medium flame. When the oil is sizzling, cook the patties in batches until golden brown on all sides. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the ready fritters to a plate lined with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a real treat. The crunchy exterior gives way to a smooth filling. The leafy spinach imparts a fresh, slightly natural note, while the cheese offers a deep, savory smoothness. It's possible to replace the cheese with steamed, crushed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to serve

If using fresh spinach, wash it carefully, removing any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a medium heat. Once cooked, strain in a colander for about 15 mins, then remove any extra water and set aside.

If using previously frozen spinach, thoroughly press out extra water.

Preheat the oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until softened, about four minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Stir well until blended. If the mixture looks too loose, mix in some additional breading.

Using your hands, form the dough into oval croquettes somewhat larger than a nut but smaller than an egg, and put them on a baking sheet covered with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a amount of about 1cm. Fry the fritters a handful for a couple of minutes each side, flipping so they are golden brown all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their golden crust and moist center, these patties are not only tasty but also a wonderfully healthy snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and fill with enough cold water. Cook over a medium heat for about 20 minutes or until partially softened, including additional water to keep the pulses immersed if needed.

Mix in the bulgur wheat and proceed cooking until softened. Strain the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the