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Lamb meat croquettes

Aperitif25 people80 calories
1/52/53/54/55/5 (19 votes)
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By Ascen Jimenez

When meat is left over at home, we usually use it to make croquettes. It is the perfect excuse. In this case we have done them with roasted shoulder so you can get an idea of ​​how the croquettes in the photo were ...

Being the meat We have also served them in a different way: with small pieces of potato of the same roast. 

If you are not many you can freeze some Croquetas. Once formed, put them spread out on a board or tray covered with greaseproof paper. Freeze them like this, before frying them, with separation between them. When they are frozen, put them in a plastic bag or a tupper. In this way they will be loose and you can use the ones you need on various occasions.

Lamb meat croquettes

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A luxury recipe and at the same time of use. We will use roast meat, lamb shoulder.

  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: snacks
  • Calories: 80
  • Rations: 25
  • Total time:

Ingredients

  • 130 g of roast lamb meat (what is left over from a traditional roast)
  • 50 g of extra virgin olive oil
  • 15 g onion
  • 85 g of wheat flour
  • 400g milk
  • Sal Island

For the batter:

  • 1 egg
  • A bit of milk
  • Bread crumbs

Plus:

  • Plentiful oil for frying

Preparation

  1. We put the meat in the glass and chop it with a few turbo strokes. We take out and reserve.

  2. We put the oil and the onion in the glass. We chop during 2 seconds at speed 4. Next we program 2 minutes, 100º, speed 2.

  3. We add the flour and program again 2 minutes, 100º, speed 2.

  4. We now pour the milk into the glass and mix 10 seconds, speed 6.

  5. We incorporate the meat and salt and program 8 minutes, 100º, speed 4.

  6. We let the dough rest for a few minutes in the glass. Next we spread the dough on a source or tray that we can cover with baking paper. When it has cooled we put it in the refrigerator where it will be at least 8 hours.

  7. We shape the croquettes -in this case we have made balls- and we batter them first in a mixture of beaten egg and milk and then in breadcrumbs.

  8. Those that we are not going to use now we can freeze. Those that we want to consume we fry in abundant oil.

  9. If we have leftover potatoes from the roast we can serve our croquettes on them, as seen in the photo.

Notes

To make them even more crunchy we can make a double batter: egg / milk, breadcrumbs, egg / milk and breadcrumbs.

More information - Potatoes in Thermorecetas

Adapt this recipe to your Thermomix model


Discover other recipes of: Aperitif, Meat

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  1.   Pink said
    ago 6 years

    When do we incorporate the milk?

    Reply to Rosa
    1.    Ascen Jimenez said
      ago 6 years

      Hello rosa,
      Thanks for noticing, it's already fixed. The milk is added once we have sautéed the flour.
      A hug!

      Reply to Ascen Jiménez