Adapted from http://www.sheepscreek.com/recipes/leek_lamb.html
A traditional recipe of Sephardic Jews from Thessaloniki, Greece
(Submitted by Karen Selwyn from ``Hellenic Hanukkah'' by Myra Chanin and Ethel Hofman, Philadelphia Inquirer on-line edition, 12/1/99)
2 slices toasted white bread with crusts removed 1 lb. leeks 2 Tbl. Water 6 oz. ground lamb ¾ tsp cinnamon ¾ tsp. dried parsley 1 egg Salt and pepper to taste 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.
