Lamb Croquettes

Directions

Mix the leftovers together

1Take 500g (1lb) leftover roast potatoes (or mashed potato) and vegetables and mash until smooth with a fork in a large bowl.

2Mix in 250g (8oz) chopped cooked roast lamb. Add 25g (1oz) grated Parmesan and 2 tbsp. chopped flat-leaf parsley leaves.

3Season with salt and pepper, then mix together well

Shape the mixture

1Divide the mixture into 12 and roll each piece into even-sized log shapes.

2Take 100g (3½oz) of flour and coat each log well, shaking off any excess.

Coat the croquettes

1Crack 2 eggs into a bowl, season with a little salt and pepper and whisk.

2Pour 150g (5oz) panko breadcrumbs into another bowl.

3Dip each log into the egg mixture, and then into the panko breadcrumbs, making sure to coat each one well.

4Repeat with the remaining logs and put onto a baking tray.

Cook the croquettes

1Preheat the oven to gas 6, 200°C, fan 180°C.

2Heat about 2-3 tbsp vegetable oil in a frying pan over a medium-high heat.

3Put half the croquettes in to the pan and cook for around 6-8 minutes, turning regularly until all sides are golden.

4Put on a separate baking tray and repeat with the remaining croquettes. When they are all cooked, put in the oven for 12 minutes.

Make the mint sauce

1Meanwhile, finely chop a handful of mint leaves and put into a small bowl along with 1 tbsp light brown sugar.

2Pour 2 tbsp boiling water over and stir until the sugar has dissolved.

3Mix in 3 tbsp malt vinegar and set aside to cool.

Serve the finished dish

1Remove the croquettes from the oven and put on a platter.

2Pour the mint sauce into a dipping bowl to serve alongside the croquettes.