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Leek Patties

Bite-sized fried fritters, commonly referred to as keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These particular leek patties present a delicious fusion of hearty beef with the subtle, mildly sweet flavour of fresh leeks, and they are absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks properly and cut away the base and the majority of the green tops. Slice into halves longways then into 1.5cm rounds. Place in a deep pan and submerge with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Mix thoroughly using your fingers then shape a couple of scoops into a patty, flattening a bit. Set on a plate and repeat for the balance of the mixture.

Preheat olive oil in a skillet to a depth of about 2cm over a medium heat. When the oil is sizzling, brown the croquettes in batches until golden on all sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the cooked croquettes to a plate topped with paper towel and allow to drain.

Serve with lemon slices.

Spinach Patties

These spinach and cheese fritters are a real treat. The golden outside reveals a creamy filling. The spinach adds a fresh, slightly natural flavor, while the cheese offers a rich, umami richness. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to garnish

For raw spinach, rinse it well, getting rid of any stalks, and cut into it into sizable portions. Put in a large saucepan with a little liquid over a medium heat. Once wilted, drain in a strainer for about 15 mins, then press out any excess liquid and set aside.

For thawed frozen spinach, carefully remove unwanted moisture.

Preheat the olive oil in a pan over a medium heat and saute the diced onion and minced garlic until translucent, about a few minutes. Take off the heat.

Place the cooked spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and season with salt and pepper. Mix completely until blended. If the preparation seems too soft, incorporate some extra crumbs.

By hand, form the dough into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and set them on a plate covered with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, warm oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only delicious but also a extremely nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a pot and cover with ample cold water. Boil over a medium flame for about 20 mins or until nearly done, adding additional water to ensure the lentils submerged if required.

Add the cracked wheat and keep cooking until tender. Drain the lentils and burghul completely and set aside in a bowl.

Warm a portion of the