Crocchette d’agnello e bieta (Lamb and Swiss Chard Croquettes)
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Total Time
45 mins
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Course
Main Course
Crocchette d’agnello e bieta (Lamb and Swiss Chard Croquettes)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 500 g lamb roast 1 lb, leftover
- 250 g swiss chard 1/2 lb, trimmed and parboiled
- 100 g Parmesan Cheese or more if you want, grated
- 150-200 g country-style bread crust removed, soaked in milk and squeezed dry
- 2 egg
- salt if needed
- black pepper if needed
- bread crumbs
Optional:
- garlic or some finely chopped onion or shallot, sautéed until soft and translucent, 1 clove, finely chopped
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.
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