Keftedes me prassa - Leek croquettes

“These leek croquettes are a delicious fusion of hearty beef with the delicate, mildly sweet flavour of leeks, and I am completely crazy about them.” – Meni Vale

Makes 12

4 leeks

250g minced (ground) beef 

2 eggs

1 tbsp breadcrumbs (or matzo meal)

1 tbsp finely chopped dill

1 tbsp finely chopped flat‑leaf (Italian) parsley 

½ tsp sweet paprika 

olive oil for frying

lemon wedges, to serve

Wash the leeks well and trim off the roots and most of the green stalk. Slice in half lengthways then into 1½ cm rounds. Place in a deep frying pan and cover with water, then simmer over a medium heat for about 20 minutes or until softened. (I like to use this method of wet‑frying for mushrooms as well.)

Drain the leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and season well with salt and pepper. Mix well using your hands then shape a couple of tablespoonfuls into a croquette, flattening a little. Place on a plate and continue for the rest of the mixture.

Heat olive oil in a frying pan to a depth of about 2 cm (¾ in) over a medium heat. When the oil is hot, fry the croquettes in small batches until golden on both sides. (Don’t overcrowd the frying pan as this reduces the heat of the oil.) Remove the cooked croquettes to a plate lined with paper towel and allow to cool.

Serve with lemon wedges.

This is an edited extract from Thessaloniki by Meni Vale published by Hardie Grant Books.

📷 Stephanie Stamatis.