Crocchette d’agnello e bieta (Lamb and Swiss Chard Croquettes)

Name: Crocchette d’agnello e bieta (Lamb and Swiss Chard Croquettes)
Total time: 45 min
Yield: 1 serving
Ingredients: 500 g 1 lb. leftover lamb roast; 250 g 1/2 lb. Swiss chard, trimmed and parboiled; 100 g grated Parmesan cheese; 150-200 g country-style bread; 2 eggs; salt and pepper; bread crumbs; A finely chopped garlic clove

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Total Time
45 mins
Course
Main Course

Crocchette d’agnello e bieta (Lamb and Swiss Chard Croquettes)

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

500 g 1 lb. leftover lamb roast
250 g 1/2 lb. Swiss chard, trimmed and parboiled
100 g grated Parmesan cheese or more if you want
150-200 g country-style bread crust removed, soaked in milk and squeezed dry
2 eggs
salt and pepper if needed
bread crumbs

Optional:

A finely chopped garlic clove or some finely chopped onion or shallot, sautéed until soft and translucent

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Instructions

Cut the lamb into chunks and put it in a food processors along with the rest of the ingredients other than the bread crumbs.
Using the pulse function, chop until you have a fine and well-mixed mince. I prefer to chop the meat into small nuggets, but not completely ground up, which gives your croquettes a more interesting texture. But, of course, you can suit yourself. Taste and adjust for seasoning; the mixture should be very savory.
Take a hunk of the mixture into your hands and press them tightly into small balls. Flatten the balls into patties or a lozenge-like shape if you like (or just leave them as is).
Roll the patties very lightly in bread crumbs and fry them over moderate heat in olive oil until nice and golden brown on both sides. Serve them immediately, with lemon wedges or, if you like with a light tomato sauce.