Recipe courtesy of Anjum Anand
Total:
1 hr 45 min
Active:
30 min
Yield:
12 servings
Level:
Intermediate

Ingredients

  • 5 medium potatoes, peeled, boiled, drained and mashed
  • 2 medium fresh green chiles, finely chopped
  • 1/2 teaspoon cumin seeds, toasted and finely ground
  • 2 sprigs fresh cilantro, finely chopped
  • Pinch kosher salt
  • 1 tablespoon vegetable oil, plus extra, for deep frying
  • 1 medium onion, peeled and finely chopped
  • 1 pound lean ground lamb
  • 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
  • 1/2 teaspoon red chile powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cumin
  • 1/2 teaspoon garam masala
  • Juice of 1/2 lemon
  • 2 free-range eggs
  • 8 ounces fresh white bread crumbs

Directions

These potato and lamb croquettes are traditionally served with fresh sliced onions, carrots and beetroot salad.

In a bowl, mix the mashed potatoes, chopped chiles, ground cumin seeds, and chopped fresh cilantro, until well combined. Season the mixture, with salt, to taste. 

For the croquette filling: Heat the 1 tablespoon oil in a pan over a medium heat, add the chopped onion, and fry for 3 to 4 minutes, or until golden brown. Add the ground lamb, ginger, chile powder, ground coriander, and ground cumin. Cook, stirring continuously, for 18 to 20 minutes, or until the ground lamb has cooked through. 

Add the garam masala, and the lemon juice, and season, with salt, to taste. Strain the lamb mixture through a fine sieve, and allow any excess oil to drain away. Set the mixture aside to cool. 

Divide the potato mixture into 12 equal portions, and roll each portion into a ball. Make a hollow in the center of each potato ball, using your finger. Spoon 1 tablespoon of the lamb mixture into each of the 12 hollows, then fold the potato over and around it. 

Flatten the filled potato ball into a patty using your hands. Place the potato balls onto a baking tray, and cover the tray with plastic wrap, and set aside for 15 to 20 minutes. 

Beat the eggs in a bowl, and sprinkle the bread crumbs onto a plate. 

Heat the oil in a deep heavy-bottomed frying pan until a bread crumb sizzles and turns brown when dropped into it. Caution: Hot oil can be dangerous. Do not leave unattended. 

Dip each patty into the beaten egg, and then dredge in the bread crumbs until completely coated. Lower each patty into the oil, and fry for 5 to 6 minutes, or until crisp and golden-brown, and completely cooked through. Set aside to drain on a tray lined with paper towels. Serve immediately.

IDEAS YOU'LL LOVE

Aloo Paratha

Recipe courtesy of Tony Singh

Keema (Indian Spiced Ground Veal and Beef with Peas)

Recipe courtesy of Padma Lakshmi

Keema (Indian Spiced Ground Veal and Beef with Peas)

Recipe courtesy of Padma Lakshmi

Aloo Pie with Apple-Mango Chutney

Recipe courtesy of Ebony Hampton

Crab Chops

Recipe courtesy of Emeril Lagasse

Mutton Chop

Recipe courtesy of Keens Steakhouse

Chop Suey

Recipe courtesy of Ellie Krieger

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here