- 500g leftover roast potatoes
- 250g chopped cooked roast lamb
- 25g grated Parmesan
- 2 tbsp. chopped flat-leaf parsley leaves
- 100g plain flour
- 2 eggs
- 150g mint leaves
- 1 tbsp. light brown sugar
- 3 tbsp. malt vinegar
Mix the leftovers together
Take 500g leftover roast potatoes and vegetables and mash until smooth with a fork in a large bowl. Mix in 250g chopped cooked roast lamb. Add 25g grated Parmesan and 2 tbsp chopped flat-leaf parsley leaves. Season with salt and pepper, then mix together really well with your hands.
Coat the croquettes
Crack 2 eggs into a bowl, season with a little salt and pepper and whisk. Pour 150g panko breadcrumbs into another bowl. Dip each log into the egg mixture, and then into the panko breadcrumbs, making sure to coat each one well. Repeat with the remaining logs and put onto a baking tray.
Cook the croquettes
Preheat the oven to gas 6, 200°C, fan 180°C. Heat about 2-3 tbsp vegetable oil in a frying pan over a medium-high heat. Put half the croquettes in to the pan and cook for around 6-8 minutes, turning regularly until all sides are golden. Put 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
Meanwhile, finely chop a handful of mint leaves and put into a small bowl along with 1 tbsp light brown sugar. Pour 2 tbsp boiling water over and stir until the sugar has dissolved. Mix in 3 tbsp malt vinegar and set aside to cool.