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Leek Patties

Petite crispy patties, commonly referred to as keftedes, stand as a cherished delicacy in Sephardic culinary traditions. These particular leek fritters present a delicious fusion of savory minced beef with the subtle, slightly sweet flavour of tender leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the leeks properly and trim off the base and the majority of the green stalk. Cut in half lengthways then into half-inch slices. Transfer in a deep pan and submerge with water, then heat over a medium heat for about 20 mins or until softened.

Drain the softened leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season generously with seasoning. Combine completely using your hands then mold a several tablespoonfuls into a ball, shaping a slightly. Place on a plate and repeat for the balance of the preparation.

Heat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is ready, cook the patties in batches until golden on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Transfer the ready croquettes to a dish lined with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a genuine treat. The golden outside gives way to a smooth center. The spinach brings a bright, somewhat natural note, while the cheese gives a savory, umami creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it well, removing any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of liquid over a medium flame. Once softened, drain in a colander for about a quarter hour, then remove any extra water and set aside.

For previously frozen spinach, carefully press out excess liquid.

Heat the cooking oil in a pan over a medium heat and fry the chopped onion and garlic cloves until tender, about a few minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until incorporated. If the dough looks too wet, incorporate some more breadcrumbs.

Using your hands, shape the preparation into elongated patties slightly larger than a walnut but less bulky than an large egg, and set them on a baking sheet covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes on both sides, flipping so they are golden brown everywhere, then place on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a highly wholesome appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a saucepan and submerge with plenty of fresh water. Simmer over a medium flame for about 20 mins or until partially softened, adding extra liquid to ensure the lentils covered if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a container.

Warm 50% of the