Eastern style lamb and potato croquettes

Perfect snack, starter or canape.

For the croquettes

Shopping list:

  • 500g lamb mince
  • 1 medium onion chopped
  • 2 garlic cloves, chopped fine
  • 2 red chillies, de-seeded and chopped
  • 2 tablesppons coriander leaves
  • 6 spring onions chopped
  • 1 tablespoon ground coriander seed
  • Juice of half a lemon
  • 1 teaspoon ground cumin seed
  • 1 teaspoonn extra virgin olive oil
  • Salt, pepper to taste
  • 3 Large potatoes
  • 200g rock salt
  • 50g bread crumbs. I like Panko crumbs
  • 2 eggs, beaten
  • Plain flour


  1. Preheat an oven to 180degrees C
  2. Line an oven proof dish with the rock salt and Place the potatoes, whole, on top. Prick with a fork a few times, then bake in the oven for about an hour, or until cooked through. Set aside to cool, then mash the flesh well with a potato masher. Set aside to cool.
  3. Meanwhile use the olive oil to grease a large saucepan, and place over low/medium heat
  4. Cook the onion, garlic and chillies  for 2 minutes, or until translucent.
  5. Add the coriander and cumin powders and turn to medium/high heat. Cook for 2 minutes, stirring regularly.
  6. Add the lamb mince in batches and turn to high heat. Cook for 5 to 7 minutes or until the lamb is well cooked and has taken on some colour.
  7. Add the chopped coriander, spring onions and lemon juice. Cook for a further one minute, stirring well.
  8. Season with salt and pepper.
  9. Remove from the heat and set aside to cool.
  10. To make the croquettes, take a tablespoon of potato and roll in a ball, then flatten in the palm of your hand. Take a teaspoon of the lamb and place in the centre. Using your fingers wrap the potato around the lamb, forming a cylinder.
  11. Coat the croquette well with flour then dip in the egg and coat well with breadcrumbs.
  12. Fry in hot oil until crispy and golden.


For the carrots

Shopping list:

  • 1 bunch baby carrots
  • 2 shallots sliced
  • 2 garlic cloves chopped finely
  • 1.5 tablespoons white wine vinegar
  • 1 tablespoon ground coriander seed
  • ¼ teaspoon ground cumin seed
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom seeds
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon extra virgin olive oil
  • Salt/pepper to taste


  1. Use the olive oil to grease a medium frypan, and place over medium heat
  2. Place the shallots, garlic and all the spices, except for the nutmeg and cinnamon into the frypan and cook for 2 minutes,
  3. Add the white wine vinegar and cook for a further 1 minutes making sure to scrape up any bits stuck to the bottom.
  4. Turn to low heat, add the carrots, cinnamon and nutmeg and continue cooking for a further 5 minutes, stirring well.
  5. Season to taste and set aside.


For the yoghurt dressing

Shopping list:

  • 1 cup plain yoghurt
  • 1 shallot minced in a mortar and pestle
  • 1 small garlic clove, minced in a mortar and pestle
  • salt, pepper to taste
  • juice of half a lemon


  1. Mix together well, the yoghurt, minced shallot and garlic.
  2. Squeeze in the lemon juice, season and mix together well.

To serve:

  • Serve each croquette with a good spoonful of carrots and a dollop of yoghurt dressing.