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Leek Patties

Small crispy fritters, typically referred to as keftedes, are a beloved delicacy in Sephardic Jewish cooking. These wonderful leek patties present a tasty combination of savory minced beef with the subtle, sweetly mild flavour of leeks, rendering them absolutely addictive.

Produces 12

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

Clean the leeks well and remove the roots and the bulk of the dark green parts. Cut in half longways then into 1.5cm pieces. Place in a large skillet and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and paprika and flavor generously with salt and pepper. Stir completely using your fingers then mold a few spoonfuls into a patty, flattening a little. Set on a plate and continue for the balance of the preparation.

Warm oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the patties in batches until crispy on each side. (Do not fill the pan as this lowers the temperature of the cooking oil.) Remove the finished fritters to a tray lined with absorbent paper and let to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine delight. The crispy crust gives way to a creamy filling. The fresh spinach brings a fresh, slightly earthy flavor, while the cheese provides a rich, savory richness. Feel free to swap the cheese with boiled, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to serve

When using fresh spinach, wash it carefully, discarding any stalks, and roughly chop it into large chunks. Put in a big pot with a small amount hot water over a medium flame. Once softened, remove in a colander for about a quarter hour, then remove any extra water and put aside.

If using thawed frozen spinach, carefully remove extra water.

Warm the cooking oil in a pan over a moderate heat and cook the chopped onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Stir thoroughly until blended. If the preparation seems too wet, mix in some additional breadcrumbs.

Using your hands, shape the preparation into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and put them on a plate topped with baking paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1cm. Brown the croquettes a small batch for two to three minutes on both sides, flipping so they are golden brown completely, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and soft inside, these fritters are not only delicious but also a highly healthy appetizer or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Put the lentils in a pan and submerge with plenty of fresh water. Boil over a medium heat for about 20 mins or until almost cooked, adding additional water to maintain the lentils immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture well and put aside in a mixing bowl.

Heat half of the