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Lamb Croquettes

Western.Chefs's picture
  White sauce 1 Cup (16 tbs)
  Parsley 1 Teaspoon, minced
  Onion 1 Teaspoon, minced
  Ground leftover cooked lamb 2 Cup (32 tbs)
  Lemon juice 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper To Taste
  Powdered sage 1 Pinch
  Dried bread crumbs 1 Cup (16 tbs)
  Egg 1
  Water 1 Tablespoon

Combine first 5 ingredients, and mix well.
Add salt and pepper if needed, and sage if desired.
Chill thoroughly—several hours if possible—then shape with the palms of the hands into croquettes about 3" x 1".
(While this mixture may seem a little soft to handle, it makes croquettes of delightful tenderness.) Coat on all sides with the,sifted bread crumbs.
Next roll in the egg and water which have been beaten together, and again in the bread crumbs.
If possible, chill well before frying.
Shallow fry a few croquettes at a time, in 1 1/2" of fat or salad oil, heated to 390°F or hot enough to brown a day-old cube of bread in 20 seconds, for about 2 min., or until golden brown.

Recipe Summary

Side Dish

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