Leek & Lamb Croquettes

A traditional recipe of Sephardic Jews from Thessaloniki, Greece

(Submitted by Karen Selwyn <pkselwyn@erols.com> from ``Hellenic Hanukkah'' by Myra Chanin and Ethel Hofman, Philadelphia Enquirer on-line edition, 12/1/99)

Ingredients Directions
  • 2 slices toasted white bread with crusts removed
  • 1 pound leeks
  • 2 tablespoons water
  • 6 ounces ground lamb
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon dried parsley
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • oil for frying

In the bowl of a food processor with the metal blade, chop the bread into bread crumbs and reserve. Discard the green part of the leeks and coarsely chop white part. Remove to a microwavable bowl, add 1 tablespoon water and microwave on high for 2½ minutes. Return to food processor bowl.

Brown lamb in a nonstick frying pan with the remaining tablespoon water, breaking up lumps and frying until all the water is absorbed and meat is browned.

Add lamb, bread crumbs, cinnamon, parsley, egg, salt and pepper to the leeks in the food processor bowl and process with off-on pulses until combined.

Heat 3 tablespoons olive oil in a heavy frying pan; when oil sizzles, fry 1 tablespoon amounts of leek-lamb mix as small flat pancakes, turning them so they brown well on both sides.

Alternately, walnut-sized balls of leek-lamb mixture may be deep fried in 1½ inches of olive oil heated to 325° until lightly browned. Drain and serve hot.

Makes 12 to 14 croquettes.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1999 Ronald Florence
Last modified: Mon Dec 6 10:51:25 EST 1999