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Leek Patties

Small pan-fried patties, typically called keftedes, are a beloved speciality in Sephardic cooking. These particular leek fritters offer a delicious combination of rich minced beef with the gentle, slightly sweet flavour of tender leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Clean the green leeks well and trim off the roots and most of the green tops. Chop lengthwise longways then into 1.5-centimeter rounds. Put in a deep pan and cover with fresh water, then heat over a medium flame for about 20 mins or until softened.

Drain the cooked leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor well with salt and pepper. Combine thoroughly using your palms then form a few spoonfuls into a ball, shaping a bit. Put on a tray and proceed for the remaining of the preparation.

Heat oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is hot, fry the fritters in small groups until golden brown on each side. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Remove the ready fritters to a dish covered with absorbent paper and allow to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a true treat. The crunchy crust gives way to a smooth interior. The leafy spinach adds a fresh, moderately green note, while the cheese gives a savory, umami creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, wash it well, getting rid of any tough stems, and cut into it into big pieces. Place in a large saucepan with a bit of hot water over a medium flame. Once softened, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a pan over a medium heat and saute the diced onion and garlic cloves until softened, about 4 minutes. Remove from the stove.

Place the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Combine completely until incorporated. If the mixture looks too soft, add some more breading.

With your fingers, mold the mixture into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and put them on a plate lined with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Cook the fritters a small batch for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a extremely wholesome bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Add the lentils in a saucepan and cover with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to ensure the pulses immersed if needed.

Add the cracked wheat and keep cooking until tender. Drain the mixture completely and put aside in a bowl.

Preheat a portion of the