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Leek Patties

Petite fried fritters, often known as keftedes, are a beloved delicacy in Sephardic cooking. These particular leek patties deliver a delicious blend of hearty beef with the subtle, mildly sweet essence of leeks, and they are truly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the leeks well and remove the roots and the bulk of the green tops. Cut into halves longways then into 1.5cm pieces. Put in a large skillet and submerge with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season well with seasoning. Mix thoroughly using your palms then shape a several scoops into a patty, pressing a little. Set on a tray and proceed for the balance of the ingredients.

Heat cooking oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, fry the patties in small groups until golden brown on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the cooked fritters to a plate topped with kitchen paper and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true pleasure. The crispy crust reveals a creamy interior. The fresh spinach brings a fresh, somewhat natural flavor, while the cheese gives a rich, umami richness. It's possible to replace the cheesy element with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

When using fresh spinach, clean it well, removing any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once softened, remove in a strainer for about 15 mins, then remove any excess liquid and put aside.

If using defrosted spinach, thoroughly remove extra water.

Preheat the cooking oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until tender, about a few minutes. Turn off the flame.

Put the cooked spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Combine well until incorporated. If the preparation seems too soft, mix in some extra crumbs.

Using your hands, shape the preparation into oval shapes a bit bigger than a walnut but smaller than an large egg, and place them on a tray covered with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a depth of about 1cm. Brown the patties a small batch for 2–3 minutes on both sides, turning so they are golden everywhere, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only delicious but also a extremely wholesome snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pot and cover with ample water. Simmer over a medium heat for about 20 minutes or until almost cooked, including additional water to ensure the lentils covered if needed.

Add the burghul and keep cooking until tender. Strain the lentils and burghul well and set aside in a bowl.

Warm a portion of the