Potato and lamb croquettes with red wine jus dip
The herby Nanna Tate mash and minced lamb filling of these golden croquettes is inspired by the comforting flavours of shepherd’s pie. They are topped with a crunchy rosemary crumb topping and a glossy jus dip. A perfect cosy appetiser!
Ingredients
Metric
Imperial
Herby mash and minced lamb filling
- 500g of Nanna Tate potatoes, peeled and cut into chunks
- 40g of unsalted butter
- 2 tbsp of double cream
- 2 tbsp of chives, finely chopped
- 2 tbsp of parsley, finely chopped
- 1 tbsp of thyme leaves
- 1 tbsp of olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 350g of lamb mince
- 1 tbsp of tomato purée
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 150ml of lamb stock, or beef stock
- 1 handful of chopped parsley, for garnish
- salt and pepper
Rosemary crumb
- 2 slices of stale sourdough, torn
- 2 tbsp of rosemary leaves
- 1 tbsp of olive oil
- flaky salt
Jus dip
- 1 small shallot, finely sliced
- 1 tsp butter
- 100ml of red wine
- 250ml of beef stock
- 1 sprig of thyme
- 1 tsp redcurrant jelly
Breading
- 100g of plain flour, seasoned with salt and pepper
- 2 eggs, beaten
- 150g of Panko breadcrumbs
- 1l vegetable oil, for frying
Method
Place the potatoes in a pan of salted water and bring to the boil. Cook until tender, around 15–20 minutes, then drain well
- 500g of Nanna Tate potatoes, peeled and cut into chunks
Mash with butter and cream until smooth, then fold in the chives, parsley and thyme. Season generously and set aside to cool
- 40g of butter
- 2 tbsp of double cream
- 2 tbsp of chives, finely chopped
- 2 tbsp of parsley, finely chopped
- 1 tbsp of thyme leaves
Heat the olive oil in a frying pan and sauté the onion and garlic until soft, about 10 minutes. Add the lamb mince and cook until browned, breaking it up as it cooks
- 1 tbsp of olive oil
- 1 onion, finely chopped
- 2 tbsp of garlic cloves, finely chopped
- 350g of lamb mince
Stir through the tomato purée, cumin and allspice, then pour in the stock. Simmer until thickened and the lamb is cooked through, about 10 minutes. Season to taste, then and leave to cool completely
- 1 tbsp of tomato purée
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 150ml of lamb stock, or beef stock
Fold the cooled lamb through the herby mash to create the croquette filling. Chill the mixture for 30 minutes to firm up
Meanwhile, make the rosemary crumb. First preheat the oven to 180°C
Pulse the sourdough, rosemary needles, olive oil and salt in a food processor to form rough crumbs
- 2 slices of stale sourdough, torn
- 2 tbsp of rosemary leaves
- 1 tbsp of olive oil
- flaky salt
Spread on a baking tray and toast for 8–10 minutes until crisp
For the jus, sauté the shallot in butter until soft. Add the red wine and bring to a simmer, then cook until reduced by half
- 1 small shallot, finely sliced
- 1 tsp butter
- 100ml of red wine
Stir in the beef stock, thyme and redcurrant jelly, then simmer until glossy
- 250ml of beef stock
- 1 sprig of thyme
- 1 tsp redcurrant jelly
Strain the jus, then set aside until ready to serve
Shape the chilled mixture into croquettes, then roll each croquette in seasoned flour, dip in beaten egg, then coat in panko breadcrumbs. Place on a tray and chill again until ready to fry
- 100g of plain flour, seasoned with salt and pepper
- 2 eggs, beaten
- 150g of Panko breadcrumbs
Heat enough vegetable oil for deep frying in a deep-sided, heavy-bottomed pan to 170°C
- 1l vegetable oil, for frying
Carefully deep-fry the croquettes in batches for 3–4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels
Warm up the red wine jus dip, and arrange the croquettes on a platter, scattering with the rosemary crumb. Serve with a small pot of red wine jus for dipping, and finish with a sprinkling of parsley
- 1 handful of chopped parsley, for garnish
Brought to you by
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
