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These leek croquettes are cheesy and make a fun appetizer. | tchakayiti.com

Cheesy leek croquettes & other vegetable recipes

This here is a compilation of recipes using the vegetables that are at the base of Haiti's traditional soup joumou. I am serving them to you without the soup. Hope you enjoy them.

Ingredients

For the cabbage steaks

  • 1 whole cabbage
  • 2-3 cloves of garlic
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 lime juice
  • 3 tbsp of olive oil

For the sorrel pesto

  • 1/2 cup of grilled cashews
  • ½ piment bouc
  • 1 tête d’ail
  • 2 cups of Sorrel leaves
  • 1 tsp of lime zest
  • ¼ cup of olive oil
  • 1 cup grated Tête de Maure cheese
  • Salt & Pepper to taste

For the sorrel puff pastries

  • 3-4 tbsp of butter
  • 1 bunch of sorrel leaves
  • 3 cloves of garlic
  • 1 tsp salt
  • 1 tsp pepper
  • Feta cheese optional
  • 1 frozen puff pastry

For the cheesy leek croquettes

  • 1 cup of chopped leeks
  • 4 tbsp of butter
  • 2 chopped garlic cloves
  • ¼ tsp of cayenne
  • ¼ tsp of salt
  • ¼ tsp of pepper
  • 3 tbsp of cornstarch
  • 20 cl Heavy cream + a splash for the coating
  • ½ cup of milk
  • ¾ cups of grated Tête de Maure cheese
  • 1 egg
  • ¼ cup of flour
  • Oil for frying

Instructions

For the cabbage steaks

  1. In a bowl, mix the olive oil, salt, pepper, garlic and lime juice
  2. Cut the cabbage into round slices
  3. Drizzle each slice generously with the oil mixture
  4. Heat a cast iron skillet
  5. Grill each cabbage slice on both sides until slightly charred
  6. Serve hot

For the sorrel pesto

  1. Using a food processor, grind the cashew with some salt
  2. Add the garlic and piment bouc
  3. Grind some more until you get an even texture
  4. Incorporate the sorrel leaves, making sure to slowly pour the olive oil over the mixture to help with the grinding
  5. Once all the ingredients all well blended, add the grated cheese and season to taste
  6. Enjoy atop bruschetta, pasta or even grilled meats

For the sorrel puff pastries

  1. Melt the butter in a pan
  2. Incorporate the garlic and cook for about one (1) minute

  3. Add the sorrel leaves and toss
  4. Season with salt and pepper
  5. Cook until there’s no liquid
  6. Remove from stove and let it cool
  7. Add some feta cheese (optional)
  8. Unroll your puff pastry
  9. Place the cooked sorrel in the middle
  10. Fold the puff pastry so as to cover the filling
  11. Cook according to the instructions on the puff pastry packaging

For the cheesy leek croquettes

  1. Melt the butter in a cooking pot
  2. Add the garlic and leeks and cook for about one (1) minute

  3. Incorporate the cornstarch
  4. Season with salt, pepper and cayenne
  5. Using a whisk, slowly incorporate the cream and milk so as to obtain a smooth mixture
  6. Add the cheese and cook on low until it thickens
  7. Remove from the stove and let cool
  8. Transfer the cold Mornay to the freezer for about three (3) hours
  9. In a bowl, whisk the egg with a splash of cream
  10. Season to taste
  11. Put the flour in a separate bowl
  12. Remove the Mornay from the freezer and shape it into small round balls
  13. Dip each ball in the egg mixture and then coat with the flour
  14. Repeat this step twice for each ball
  15. Transfer the balls to the freezer for about one (1) hour or until frozen

  16. Fry them in some hot oil
  17. Enjoy warm