"Wash the leeks well and trim off the roots and most of the green stalk. Slice in half lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with water, then simmer over a medium heat for about 20 minutes or until softened. 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 2cm over a medium heat. When the oil is hot, fry the croquettes in small batches until golden on both sides."
Leek croquettes combine softened leeks with minced beef, eggs, breadcrumbs or matzo meal, dill, parsley and sweet paprika. Leeks are trimmed, sliced and simmered until soft, then drained and mixed with the other ingredients. Mixture is shaped into flattened patties, then fried in olive oil about 2cm deep in small batches until golden and drained on paper towel; serve with lemon wedges. Spinach croquettes use fresh or thawed spinach mixed with cheese for a creamy filling and a crispy golden exterior. Cheese can be substituted with cooked, mashed potato for a drier alternative.
Read at www.theguardian.com
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