Lamb Stuffed Potato Croquette

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I made these croquettes especially for my elder daughter she absolutely loves them. She is one person in my life who completely enjoys good food, it is real fun to cook for her she still gets so excited when she sees her favourite dishes. These croquettes are perfect appetisers and are real yum. But, as the French May say “Everything in moderation, even moderation.”
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INGREDIENTS-

FOR THE POTATOES
1 kg medium size potatoes
1 egg
1 tsp cornstarch
Salt, to taste

FOR THE MEAT STUFFING
1/2 kg very finely minced lamb
4 onions, finely chopped
2 heaped teaspoons of grated garlic
2 heaped teaspoons of grated ginger
Large handful of finely chopped fresh coriander leaves
4 green chillies, finely chopped
2 tsp coriander powder
1/2tsp chilli powder
2 tsp garam masala powder
Salt, to taste

FOR THE CRUST
2 eggs, whisked in a bowl
Bread crumbs

To prepare the potatoes- Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until tender. When cool enough to handle, peel and mash the potatoes. Add the egg, cornstarch and salt and mix well use hands to combine everything together. Set aside.

To prepare the meat- Heat oil in a large non-stick frying pan add the finely chopped onions and cook until golden on the edges. Add the grated ginger and garlic and cook gently until the smell of raw garlic has disappeared and it looks nice and soft golden. Add the chopped green chillies and fresh coriander leaves sauté for a second, now add the mice and mix well  add the coriander powder, chilli and garam masala powder and mix thoroughly add salt put the lid on your pan and cook your mince completely. Keep stirring occasionally you don’t want it burnt.Let it cool.
TO ASSEMBLE
Take a tablespoon of the potato mixture, flatten it inside the palm of your hand. Place a teaspoon of the meat mixture in the middle  and slightly close the palm of your hands and bring the two ends of potato mixture together, enclosing the meat. Roll between the palms of your hands to form perfect ball. Make rest of the croquettes in the same manner.

When ready to eat heat oil into a large frying pan test the oil by flicking a small piece of bread crumb it should sizzle. Roll each croquette in the egg wash then in the bread crumbs and drop it in the hot oil (cook only a few at a time do not crowd the pan) cook on both sides until lovely golden brown and crispy. Blot them on kitchen roll to drain off excess oil. Serve immediately.

* My cook deep-fried the croquette by rolling it in the egg wash then in semolina for extra crunch,she was not very happy with bread crumbs she wanted to do it the way my mother-in-law did it, if you feel try it otherwise use breadcrumbs they are equally tasty both ways.

ENJOY……

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