Leek and Lamb Croquettes
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A traditional recipe of Sephardic Jews from Thessaloniki, Greece.
FROM - "Hellenic Hanukkah" by Myra Chanin and Ethel Hofman, "Philadelphia Enquirer" - December 1999INGREDIENTS
2 slices toasted white bread with crusts removed
1 pound leeks
2 tablespoons water
6 ounces ground lamb
3/4 teaspoon ground cinnamon
3/4 teaspoon dried parsley
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
Oil for fryingIn 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 bolw, and add 1 tablespoon water and microwave on HIGH for 2-1/2 minutes. Return to the food processor bowl.
Brown lamb in a non-stick frying pan with the remaining 1 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 on-off pulses until combined.
Heat 3 tablespoons olive oil in a heavy frying pan; when oil sizzles, fry 1 tablespoon amounts of leek-lamb mixture as small flat pancakes, turning them as they brown well on both sides.
Alternately, walnut-sized balls of leek-lamb mixture may be deep-fried in 1-1/2 inches of olive oil heated to 325 degrees until lightly browned. Drain and serve hot.
Makes 12 to 14 croquettes