Lamb and pumpkin croquettes

Transform leftovers into tasty little morsels

Serves

10 - 12 as a snack

Prep Time

15 mins

Cook Time

20 mins

Take your leftover lamb and roast vegetables and transform them into these tasty little croquettes. A flexible recipe, it's as simple as a 2:1 ratio of starchy vegetable to pulled lamb. We've used multiple combinations of kumara, carrot, pumpkin and potatoes over the years - they were all delicious! A punchy little salsa is all that's needed to serve - we love a caper, lemon and herb number but a lime and tomato salsa is great too.

Kirsten McCaffrey

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Ingredients

250g Quality Mark pulled lamb
500g Leftover roast vegetablesi
25g grated Parmesan cheese
2 Tbsp finely chopped chives
seasoned flouri
for coating
2 eggs
whisked
150g panko breadcrumbs
oil
2 Tbsp capers
½ preserved lemon
seeds scooped out and finely chopped
Handful chopped fresh parsley
½ cup Greek style yoghurt

Method

In a large bowl, mash the roast vegetables until smooth.

Mix in the pulled lamb, parmesan and soft herbs and seasoning, mix together really well until combined. Your hands might be the easiest tool.

Divide the mixture into 12 and shape each piece into even sized log shaped.

Coat each log in the flour, then the eggs and into the breadcrumbs.

Repeat with the remaining logs and onto a baking tray.

Preheat the oven to 200 degrees and heat an inch of oil in a frying pan over a medium heat. You’ll know it’s ready when bubbles appear around the end of a wooden spoon placed into the oil.

Add the logs, a couple at a time and cook for 6 to 8 minutes.

Turn regularly to ensure they’re evenly cooked. Put on a separate baking tray and repeat with the rest.

Once the tray is full, place in the oven for 12 minutes to finish cooking.

While they're cooking, get your dip underway.

Roughly chop your capers, parsley and lemon together. Stir through the yoghurt and season with a little pepper.