Leek and Feta Croquettes

by Becca
6 croquettes
40 min

These leek and feta croquettes were just so unbelievably good that I thought it would be plain mean not to share.

The main bulk of these leek and feta croquettes is béchamel sauce.

You read that right - this is just breaded, fried béchamel sauce. And it is glorious! The leeks add a beautiful flavour to the sauce - not forgetting the tangy, salty feta cheese. It's such a wonderful combination.

If you prefer, you could always shape them into little rounds instead of logs, and then scatter them over your salad like little croutons (the best croutons in the world, I should add). The perfect addition!

Recipe details
  • 6  croquettes
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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  • ▢ Oil
  • ▢ 1 medium leek halved lengthwise then sliced
  • ▢ 2 cloves garlic minced
  • ▢ 2 tablespoon butter
  • ▢ 4 tablespoon plain flour
  • ▢ 150 ml milk ~ 1/2 cup
  • ▢ 100 g feta cheese ~ 1/2 cup crumbled, crumbled
  • ▢ Black pepper
  • ▢ ~6tbsp fine breadcrumbs

Heat about a tablespoon of oil in a frying pan, and add the sliced leek and garlic. Cook over a medium heat for a few minutes, until soft and fragrant. Set aside.
Melt the butter in a small saucepan, and add the flour. Stirring constantly, cook over a low heat, for a minute or so to cook the flour. Add the milk a little at a time, whisking until smooth each time before adding more.
When the béchamel sauce is smooth, but fairly thick, add the sautéed leeks and crumbled feta, along with plenty of black pepper. Set aside to cool for about 15 minutes.
Spread the breadcrumbs out on a plate. Take about one heaped tablespoon of the béchamel sauce, and shape it into a log (or your desired shape). Roll it in the breadcrumbs, and repeat with the remaining sauce.
Heat some more oil in a frying pan (you can use the same pan as you did before) - just enough to comfortably cover the bottom of the pan. Add the croquettes, making sure that you're not overcrowding the pan (you might need to cook them in two batches). Cook over a medium-high heat for around 5 minutes, rolling them over occasionally, until golden brown all over. If cooking the croquettes in more than one batch, remove any burnt breadcrumbs from the pan before adding the next batch.
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