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Leek Patties

Bite-sized pan-fried patties, often known as keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek fritters deliver a delicious fusion of savory ground beef with the delicate, slightly sweet taste of tender leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Wash the leeks carefully and trim off the root ends and the bulk of the green tops. Chop into halves longways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 mins or until tender.

Strain the leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice well with salt and pepper. Mix completely using your fingers then form a several scoops into a patty, pressing a little. Place on a platter and continue for the balance of the ingredients.

Preheat cooking oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is sizzling, brown the patties in batches until golden on both sides. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Transfer the cooked fritters to a tray covered with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a real pleasure. The golden outside gives way to a creamy center. The leafy spinach brings a vibrant, moderately earthy flavor, while the grated cheese provides a savory, umami smoothness. It's possible to replace the cheesy element with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for frying (or neutral oil)
• Lemon slices, to garnish

When using fresh spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Put in a big pot with a little hot water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

If using defrosted spinach, completely remove extra water.

Heat the oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the flame.

Put the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine well until combined. If the preparation appears too wet, mix in some extra breading.

By hand, shape the mixture into elongated patties a bit bigger than a nut but more compact than an chicken egg, and place them on a plate topped with wax paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a level of about half an inch. Cook the patties a few at a time for a couple of minutes each side, rotating so they are golden all over, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pan and cover with enough fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring more water to ensure the lentils covered if necessary.

Mix in the burghul and continue cooking until softened. Remove the water from the ingredients completely and set aside in a container.

Heat 50% of the