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Leek Patties

Petite pan-fried patties, typically referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These leek patties present a delicious combination of savory ground beef with the gentle, sweetly mild essence of fresh leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the base and the majority of the green tops. Chop in half longways then into 1.5cm pieces. Place in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and flavor well with pepper and salt. Mix well using your palms then form a few tablespoonfuls into a ball, pressing a little. Place on a platter and proceed for the remaining of the mixture.

Warm oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the patties in small groups until crispy on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a plate lined with kitchen paper and let to drain.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real pleasure. The golden crust reveals a soft center. The fresh spinach imparts a fresh, moderately earthy flavor, while the dairy provides a rich, flavorful creaminess. It's possible to replace the cheese with steamed, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

If using fresh spinach, rinse it well, getting rid of any stalks, and coarsely chop it into sizable portions. Place in a big pot with a little hot water over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with previously frozen spinach, carefully remove extra water.

Warm the cooking oil in a pan over a medium flame and fry the onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Combine well until incorporated. If the preparation looks too soft, add some additional crumbs.

With your fingers, form the mixture into elongated patties slightly larger than a nut but smaller than an egg, and set them on a tray lined with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, heat oil to a amount of about 1cm. Cook the patties a handful for two to three minutes per side, rotating so they are golden completely, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a extremely nutritious bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pot and submerge with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, pouring more water to ensure the pulses covered if needed.

Mix in the bulgur wheat and keep cooking until softened. Drain the mixture thoroughly and set aside in a bowl.

Warm half of the