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Leek Patties

Small pan-fried fritters, typically called keftedes, are a beloved speciality in Sephardic culinary traditions. These leek patties offer a tasty blend of hearty beef with the delicate, sweetly mild taste of fresh leeks, and they are utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks well and remove the root ends and the bulk of the dark green parts. Chop into halves lengthways then into 1.5-centimeter rounds. Put in a large skillet and fill with cold water, then heat over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and flavor well with salt and pepper. Mix completely using your palms then form a couple of spoonfuls into a croquette, flattening a slightly. Set on a platter and repeat for the rest of the ingredients.

Preheat cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is sizzling, cook the fritters in small groups until golden on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Remove the cooked patties to a dish lined with kitchen paper and permit to rest.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese patties are a real delight. The crunchy exterior opens up to a soft center. The leafy spinach adds a fresh, somewhat green taste, while the cheese offers a rich, umami richness. It's possible to replace the dairy cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Oil for frying (or sunflower oil)
• Fresh lemon, to serve

If using raw spinach, wash it thoroughly, getting rid of any stalks, and cut into it into big pieces. Put in a deep pan with a bit of liquid over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using defrosted spinach, completely remove excess liquid.

Warm the olive oil in a skillet over a medium heat and fry the onion and garlic until tender, about four minutes. Turn off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix well until blended. If the mixture seems too loose, mix in some additional breadcrumbs.

By hand, mold the dough into elongated patties slightly larger than a nut but less bulky than an large egg, and set them on a baking sheet topped with parchment paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat oil to a amount of about half an inch. Cook the croquettes a small batch for 2–3 minutes per side, turning so they are golden all over, then place on paper towel.

Present with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only delicious but also a highly healthy bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Add the lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about twenty minutes or until partially softened, including extra liquid to ensure the lentils submerged if necessary.

Add the bulgur wheat and continue cooking until softened. Strain the ingredients completely and reserve in a mixing bowl.

Preheat half of the