Lamb croquettes recipe

Lamb croquettes recipe

Give leftover lamb and veg another chance to shine with these crispy croquettes. Our simple step-by-step guide shows you how to master these lamb croquettes in no time at all.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

Mix the leftovers together

Croquette step one
  1. Take 500g leftover roast potatoes (or mashed potato) and vegetables and mash until smooth with a fork in a large bowl.
  2. Mix in 250g chopped cooked roast lamb.
  3. Add 25g grated Parmesan and 2 tbsp chopped flat-leaf parsley leaves.
  4. Season with salt and pepper, then mix together really well with your hands.

Shape the mixture

Croquette step two
  1. Divide the mixture into 12 and roll each piece into even-sized log shapes.
  2. Take 100g of flour and coat each log well, shaking off any excess.

 

Coat the croquettes

Croquette step three
  1. Crack 2 eggs into a bowl, season with a little salt and pepper and whisk.
  2. Pour 150g panko breadcrumbs into another bowl.
  3. Dip each log into the egg mixture, and then into the panko breadcrumbs, making sure to coat each one well.
  4. Repeat with the remaining logs and put onto a baking tray.

Cook the croquettes

Croquette step four
  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Heat about 2-3 tbsp vegetable oil in a frying pan over a medium-high heat.
  3. Put half the croquettes in to the pan and cook for around 6-8 minutes, turning regularly until all sides are golden.
  4. Put on a separate baking tray and repeat with the remaining croquettes.
  5. When they are all cooked, put in the oven for 12 minutes.

Make the mint sauce

Croquette step five
  1. Meanwhile, finely chop a handful of mint leaves and put into a small bowl along with 1 tbsp light brown sugar.
  2. Pour 2 tbsp boiling water over and stir until the sugar has dissolved.
  3. Mix in 3 tbsp malt vinegar and set aside to cool.

Serve the finished dish

Croquette step six
  1. Remove the croquettes from the oven and put on a platter.
  2. Pour the mint sauce into a dipping bowl to serve alongside the croquettes.  

Ingredients

  • 500g leftover roast potatoes (or mashed potato)
  • 250g chopped cooked roast lamb
  • 25g grated Parmesan
  • 2 tbsp chopped flat-leaf parsley leaves
  • Salt and pepper
  • 100g of flour 
  • 2 eggs
  • 150g panko breadcrumbs
  •  

Shop ingredients

Ingredients

  • 500g leftover roast potatoes (or mashed potato)
  • 250g chopped cooked roast lamb
  • 25g grated Parmesan
  • 2 tbsp chopped flat-leaf parsley leaves
  • Salt and pepper
  • 100g of flour 
  • 2 eggs
  • 150g panko breadcrumbs
  •  

Shop ingredients Shop ingredients

Preparation

Mix the leftovers together

Croquette step one
  1. Take 500g leftover roast potatoes (or mashed potato) and vegetables and mash until smooth with a fork in a large bowl.
  2. Mix in 250g chopped cooked roast lamb.
  3. Add 25g grated Parmesan and 2 tbsp chopped flat-leaf parsley leaves.
  4. Season with salt and pepper, then mix together really well with your hands.

Shape the mixture

Croquette step two
  1. Divide the mixture into 12 and roll each piece into even-sized log shapes.
  2. Take 100g of flour and coat each log well, shaking off any excess.

 

Coat the croquettes

Croquette step three
  1. Crack 2 eggs into a bowl, season with a little salt and pepper and whisk.
  2. Pour 150g panko breadcrumbs into another bowl.
  3. Dip each log into the egg mixture, and then into the panko breadcrumbs, making sure to coat each one well.
  4. Repeat with the remaining logs and put onto a baking tray.

Cook the croquettes

Croquette step four
  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Heat about 2-3 tbsp vegetable oil in a frying pan over a medium-high heat.
  3. Put half the croquettes in to the pan and cook for around 6-8 minutes, turning regularly until all sides are golden.
  4. Put on a separate baking tray and repeat with the remaining croquettes.
  5. When they are all cooked, put in the oven for 12 minutes.

Make the mint sauce

Croquette step five
  1. Meanwhile, finely chop a handful of mint leaves and put into a small bowl along with 1 tbsp light brown sugar.
  2. Pour 2 tbsp boiling water over and stir until the sugar has dissolved.
  3. Mix in 3 tbsp malt vinegar and set aside to cool.

Serve the finished dish

Croquette step six
  1. Remove the croquettes from the oven and put on a platter.
  2. Pour the mint sauce into a dipping bowl to serve alongside the croquettes.