An ingenious way of using up leftover roast lamb and mash – enjoy these croquettes for tapas-style eating.
100g/3½oz leftover roast lamb
200g/7oz leftover chilled mash
1 free-range egg
80g/3oz Japanese panko breadcrumbs
vegetable oil or groundnut oil, for frying
Tear the leftover lamb into small chunks and mix with the leftover mash in a bowl. Using your hands, shape the mixture into little barrels of 7cm/2¾in by 4cm/1½in.
Beat the egg in a bowl.
Fill a plate with the breadcrumbs.
Dunk the barrels first in the egg and then roll the breadcrumbs until they are completely covered.
Heat some oil in a frying pan and fry the croquettes, turning every so often until the breadcrumbs are crisp and golden-brown.
Serve straightaway.
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