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Leek Patties

Bite-sized pan-fried patties, often known as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a delicious combination of hearty beef with the gentle, mildly sweet flavour of leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Clean the leeks carefully and trim off the root ends and the majority of the green tops. Slice lengthwise longways then into half-inch pieces. Put in a deep frying pan and fill with water, then simmer over a moderate heat for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, dill, parsley and spice and spice well with pepper and salt. Stir completely using your fingers then shape a several scoops into a ball, pressing a bit. Place on a platter and repeat for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the olive oil is hot, fry the croquettes in small batches until golden brown on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the cooked fritters to a tray topped with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a real treat. The crunchy exterior gives way to a creamy center. The leafy spinach imparts a fresh, slightly green flavor, while the dairy gives a deep, savory creaminess. Feel free to swap the cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to garnish

When using raw spinach, clean it well, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount water over a moderate heat. Once softened, drain in a colander for about 15 mins, then remove any excess liquid and reserve.

If using previously frozen spinach, carefully remove extra water.

Preheat the cooking oil in a skillet over a medium flame and saute the onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Mix well until blended. If the preparation appears too wet, incorporate some more breading.

By hand, mold the dough into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and set them on a baking sheet lined with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a amount of about 1 centimeter. Cook the fritters a small batch for two to three minutes each side, flipping so they are golden completely, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a highly wholesome bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pan and cover with enough water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring more water to keep the pulses covered if required.

Stir in the cracked wheat and keep cooking until softened. Drain the lentils and burghul completely and reserve in a bowl.

Preheat a portion of the