Lamb Croquettes

This Lamb Croquette recipe was born when Joey Hilty of The Vandal and Keyla Nogueira Cook of Mercearia Brasil joined forces for our Lamb Fest competition. “Both of us thought of making coxinha (chicken croquettes), a popular street food in Brazilian cuisine, so we decided to do a lamb version,” recalls Keyla. “Due to my dietary restrictions with gluten, we decided to use yuca, one of my staple ingredients, as the base instead of flour. Along with Joey’s special sauce it became a great combination of flavors and texture.” The line at their booth proved them right: the combo was compelling indeed.

What are Croquettes?

Croquettes are a delicious way of transforming leftovers or simple ingredients into a mouthwatering deep fried log. The base is a thick, creamy binder, usually a béchamel, which lets you add in whatever flavors you desire. In the case of these Lamb Croquettes ground lamb is finely minced and mixed into the béchamel. We continue to build on the rich, savory flavor of the lamb with aromatic herbs like fennel alongside garlic and onion. After chilling the mixture to firm it up, we shape individual portions into cylinders or ovals, then meticulously coat in breadcrumbs, creating a crispy exterior that contrasts the tender, flavorful inside.

Lamb Croquettes

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• Author: Joey Hilty and Keyla Nogueira Cook

Print Recipe

Description

These deep friend bundles of lamb and spices are the perfect balance of crispy and tender.

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Ingredients

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For the ground lamb mixture:

• 1 lb ground lamb
• 1 tbsp chopped onions
• 1 tsp minced garlic
• 1 tsp fennel
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp chili pepper flakes
• 1 lime
• 2 tbsp olive oil

For the yuca:

• 1 lb ground lamb
• 2 lb cooked yuca
• 1 tbsp kosher salt
• 1 cup chopped green onions
• 1 tsp turmeric
• 1 tbsp chili peppers
• 2 cups all-purpose gluten-free flour
• 6 cups of oil for frying the croquettes

 

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Instructions

1. In a mixing bowl, mix all the ingredients for the lamb and let it rest for 10 minutes.
2. In a large and hot skillet cook the lamb until well-done.
3. Cook frozen yuca in a large pot with enough water to cover it and 1 tablespoon of kosher salt. Let it cook until it’s falling apart.
4. Around 30 minutes after it starts boiling, drain the water and carefully remove the yuca strings (it can be easily done with a fork).
5. In a KitchenAid bowl, add cooked lamb and yuca. Add the salt, green onions, turmeric, and chili peppers. Mix on high speed until it forms a dough.
6. Divide the mixture into 24 pieces and roll each piece into even-sized log shapes. Roll them in the all-purpose flour.
7. When the oil is heated to 360 degrees, carefully drop them in several batches into the oil. Fry for about 3-4 minutes each side or until crispy and golden brown.
8. Transfer to a wire rack or paper towel. Best served warm.

Recipe by Joey Hilty and Keyla Nogueira Cook
Styling by Ana Kelly
Photography by Laura Petrilla

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