Leek & Lamb Croquettes Recipe


For the croquettes:

  • 1 1/2 cups cooked lamb meat, finely minced
  • 1 cup cooked leeks, finely chopped
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Olive oil for frying

For the dipping sauce:

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. Combine the minced lamb meat, chopped leeks, breadcrumbs, eggs, parsley, ground cumin, coriander, cinnamon, salt, and pepper in a large mixing bowl. Mix well until all the ingredients are evenly combined.
  2. Form the mixture into small, oblong croquettes using your hands, about 2 inches in length and 1/2 inch in diameter.
  3. In a deep frying pan, heat enough olive oil to cover the bottom of the pan over medium heat. Once the oil is hot, carefully add the croquettes in batches and fry until golden brown and crispy on all sides, about 3-4 minutes per side. Transfer the cooked croquettes to a paper towel-lined plate to drain excess oil.
  4. To make the dipping sauce, combine the Greek yogurt, chopped fresh mint, chopped fresh dill, minced garlic, lemon juice, salt, and pepper in a small bowl. Stir well to combine.
  5. Serve the warm lamb and leek croquettes with the dipping sauce on the side. Enjoy as an appetizer or a main course!

Note: This recipe can be made ahead of time and refrigerated until ready to fry. You can also freeze the uncooked croquettes for up to 1 month, then thaw them in the refrigerator before frying. Adjust the seasoning to your preference and taste as you go along. Enjoy this delicious traditional Sephardic Jewish recipe from Thessaloniki, Greece!

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