I grew up with my mum making lamb croquette's from leftover lamb roast. You could use beef.
Traditionally croquette's are deep fried in oil, there is no way I will be deep frying, so frying them in a small amount of coconut oil, or brushing with oil and then baking in the oven, works well. They are crunchy on the outside and soft in the middle. You serve them with mustard.
Once the croquettes have been rolled in bread crumbs, you can now freeze them for another night if you have too many.
Croquette's made with Lamb Recipe
Leftover roast lamb (or any cooked red meat) minced - I used 5 cups of minced meat for this recipe. It made about 18 croquette's.
50 gr butter
50 gr flour or rice flour
2 cup beef stock - you can use leftover gravy - heated
Coating -
flour- in a bowl
eggs / salt and pepper - lightly beaten in a bowl
bread crumbs, with finely chopped rosemary in a bowl
coconut oil for frying
Method
1 - Melt butter, and add flour and cook it on low, stirring with a wooden spoon until grainy.(you are making a brown sauce like you would a white sauce)
2 - Add slowly, using a wooden spoon then a whisk, whisking in the stock. Cook for a few minutes, we need a smooth sauce and it needs to be very thick. You can add more liquid later, when the meat is in if it is too thick, but it has to cool and be able to roll into balls. Now taste and season if it needs it.
3 - In a food processor, mince your cooked meat.
4 - Add the meat to the sauce, stirring. The meat needs to be well coated and thick.
5 - Cover and place into the fridge, to go firm, overnight or for a couple of hours.
6 - Using a spoon, I use an ice cream spoon (see photo below) place some mixture into your hands and roll into balls.
7 - Roll into the flour, then egg, then breadcrumbs, then egg again and once again bread crumbs. (this gives a good thick crust around the balls)
8 - Place in the fridge for a few hours until firm.
9 - Heat oil in a frypan, add a few croquettes at a time. Turning as they brown. Place in the oven to keep warm, while you fry the others, or brush oil all over them, and baking in the oven at 200c, until golden brown, turning.
10 - Serve with mustard, vegetables and mashed potatoes.
