Description
These deep friend bundles of lamb and spices are the perfect balance of crispy and tender.
Ingredients
Scale
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
Instructions
- In a mixing bowl, mix all the ingredients for the lamb and let it rest for 10 minutes.
- In a large and hot skillet cook the lamb until well-done.
- 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.
- Around 30 minutes after it starts boiling, drain the water and carefully remove the yuca strings (it can be easily done with a fork).
- 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.
- Divide the mixture into 24 pieces and roll each piece into even-sized log shapes. Roll them in the all-purpose flour.
- 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.
- Transfer to a wire rack or paper towel. Best served warm.