These croquettes are a great snack to eat with a beer watching your favourite sport or even with drinks before a dinner party. Be sure to make these a day in advance.

Use leftover Sticky Slow-Cooked Boneless Leg of Lamb with Mojo Verde to make these crunchy Lamb and Manchego Croquettes with Mojo Verde. The Mojo Verde is a vibrant and herbaceous green sauce. Serve the Croquettes with grated manchego and a squeeze of lemon.

Lamb croquette with chickpea and coriander Method for the croquettes 1 Pre-heat the oven to 160C/Gas Mark 2½. Heat some olive oil in a large heavy-bo ...

Making a croquette from lamb sounds a bit unusual, but using slow braised neck and all of its gelatinous wonderment makes such a surprise when you crack through the golden crust! Paired with a salsa verde, it’s piquant-licious; I usually pair this croquette with a grilled or seared tender cut of lamb, such as the cutlet, loin or rump. "This is a dish of beautiful contrasts; the rich and gelatinous lamb with the piquancy of the lemon, capers and parsley in the salsa verde. A mouthful of hot…

Croquetas are small rolls filled with vegetables, fish, chicken, beef, or lamb. The croquette balls are covered with breadcrumbs and are deep-fried until they turn golden brown. Different cultures have recreated the dish and given a twist to it. In Spain, locals call it, ‘croquetas.’

Beef croquettes with smoky wood sauce

Lamb Croquettes - Chef Recipe by Aaron Habgood recipe provided by the Australian Good Food Guide.

Try Lamb Cutlets, Cauliflower and Cheese Croquettes, Peas Two Ways with Jus