Lamb & Manchego Croquettes with Mojo Verde

By MiNDFOOD

Lamb & Manchego Croquettes with Mojo Verde
Have a ball with these delectable lamb and manchego croquettes. The lamb is slow-cooked to perfection before being added to the croquettes. Serve with a vibrant and herbaceous mojo verde and a squeeze of lemon.

 

Serves 4

 

Ingredients:

  • 50g unsalted butter, chopped
  • ⅓ cup plain flour
  • 1 cup milk
  • 2 tbsp reserved pan juices – find the master recipe for Sticky Slow-Cooked Boneless Leg of Lamb with Mojo Verde here.
  • 1 cup finely grated manchego, plus extra to serve
  • 2 cup shredded slow-cooked lamb (320g) – find the master recipe for Sticky Slow-Cooked Boneless Leg of Lamb with Mojo Verde here.
  • 1 cup curly parsley, finely chopped
  • ½ cup plain flour, extra
  • 2 eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • ¼ cup mojo verde – find the master recipe for Sticky Slow-Cooked Boneless Leg of Lamb with Mojo Verde here.
  • Lemon wedges, to serve

 

Method:

  1. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 1 minute or until bubbling and combined. Gradually add the milk and pan juices and cook, stirring constantly, for 2 minutes or until thick. Add the manchego, lamb and parsley and mix to combine. Season with salt and pepper. Remove from the heat, place in a small tray and refrigerate for 1 hour or until firm.
  2. Once chilled and firm, roll heaped tablespoons of mixture into balls. Place on a baking tray lined with non-stick baking paper and freeze for 10 minutes, or until firm.
  3. Place the extra flour, the egg and breadcrumbs in 3 separate bowls.
  4. Working in batches, dip into the flour, then egg, and finally breadcrumbs, tossing gently to coat.
  5. Fill a medium saucepan two thirds full with oil and place over medium heat. Heat to 180°C on a deep frying thermometer. In batches, cook the croquettes for 2-3 minutes, or until golden brown. Repeat with remaining croquettes and keep warm.
  6. Serve croquettes with mojo verde, extra manchego and lemon wedges.

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