1. Mix the leftovers together

    Take 500g leftover roast potatoes (or mashed potato) and vegetables and mash until smooth with a fork in a large bowl. Mix in 250g chopped cooked roast lamb. Add 25g grated Parmesan and 2 tbsp chopped flat-leaf parsley leaves. Season with salt and pepper, then mix together really well with your hands.

  2. Shape the mixture

    Divide the mixture into 12 and roll each piece into even-sized log shapes. Take 100g of flour and coat each log well, shaking off any excess.

  3. Coat the croquettes

    Crack 2 eggs into a bowl, season with a little salt and pepper and whisk. Pour 150g panko breadcrumbs into another bowl. Dip each log into the egg mixture, and then into the panko breadcrumbs, making sure to coat each one well. Repeat with the remaining logs and put onto a baking tray.

  4. Cook the croquettes

    Preheat the oven to gas 6, 200°C, fan 180°C. Heat about 2-3 tbsp vegetable oil in a frying pan over a medium-high heat. Put half the croquettes in to the pan and cook for around 6-8 minutes, turning regularly until all sides are golden. Put on a separate baking tray and repeat with the remaining croquettes. When they are all cooked, put in the oven for 12 minutes.

  5. Make the mint sauce

    Meanwhile, finely chop a handful of mint leaves and put into a small bowl along with 1 tbsp light brown sugar. Pour 2 tbsp boiling water over and stir until the sugar has dissolved. Mix in 3 tbsp malt vinegar and set aside to cool.

  6. Serve the finished dish

    Remove the croquettes from the oven and put on a platter. Pour the mint sauce into a dipping bowl to serve alongside the croquettes.  

    This delicious tapas dish is best served with a smooth, easy-to-drink wine. Spicy Argentinean Malbec won’t disappoint.

    Croquette (LGH)

    Calories 216 (11%), sugar 2.5g (3%), fat 7.6g (11%), saturates 1.8g (9%), salt 0.4g (7%), based on 12 servings.

  7. Ingredients

    We've made a handy shopping list so you can get everything you need to make these crispy lamb croquettes. Don't forget to screenshot before you go shopping!

    500g leftover roast potatoes (or mashed potatoes)
    250g chopped cooked roast lamb
    25g grated Parmesan
    2 tbsp chopped flat-leaf parsley leaves
    100g plain flour
    2 eggs
    150g panko breadcrumbs
    handful of mint leaves
    1 tbsp light brown sugar
    3 tbsp malt vinegar