Greek leek croquettes

Greek leek croquettes

By
From
Moorish
Serves
4
Photographer
Mark Roper

The combination of dill and fresh cheese is very popular in the Middle East and Eastern Mediterranean. These airy golden choux balls are terrific with a glass of chilled bubbles as a pre-prandial snack. The quantities will make 30–40 croquettes.

Ingredients

Quantity Ingredient
3 medium-sized leeks, white part only, finely sliced
garlic, finely sliced
1 tablespoon butter
200ml Chicken soup with egg, lemon and bird’s nest pasta
1 bay leaf
salt and pepper
vegetable oil, for frying

Pastry

Quantity Ingredient
1 litre water
250g unsalted butter
500g plain flour
1 teaspoon salt
A pinch nutmeg
10 large eggs
250g crumbled goat’s cheese
50g grated parmesan
1 tablespoon dill, finely chopped

Method

  1. Sauté the leek and garlic in the butter for a few minutes until they soften. Pour in the chicken stock and add the bay leaf, salt and pepper. Cut out a circle of greaseproof paper large enough to cover the leek mixture (this stops a skin forming as it slowly cooks down), lower the heat and cook very gently for 25 minutes, until the mixture has reduced down to a lovely soft mass. Remove the pan from the heat, and allow the mixture to cool. Peel away the paper and tip the leeks into a food processor. Pulse a few times to make a coarse purée. Set aside.
  2. To make the pastry, put the water and butter in a large saucepan and slowly bring to the boil so that the butter completely dissolves. As the liquid boils, quickly add all the flour at once, and mix well with a wooden spoon to incorporate into the liquid. Continue cooking over a low heat for about 8 minutes, until the mixture is glossy and comes away from the sides of the pan in a smooth ball.
  3. Tip the pastry into an electric mixer and beat for a few minutes on medium speed. Add the leek purée and then the eggs, one at a time, beating constantly. When all the eggs are incorporated, quickly mix in the cheeses and dill. Refrigerate the mixture until it is completely cold. (You can make the mixture up to a day ahead of time.)
  4. Heat the oil in a deep-fryer or saucepan to 180°C, or until a cube of bread dropped in sizzles to the surface in about 30 seconds.
  5. Shape the mixture into mini golfballs and deep-fry until they are golden brown and starting to split. Drain on kitchen paper and serve immediately.
Tags:
Malouf
Greg
Lucy
Moorish
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