Spicy Lamb Potato Croquettes With Mint Chutney Recipe

Fusion cuisine · 120 calories

Spicy Lamb Potato Croquettes with Mint Chutney recipe

About this recipe

Spicy Lamb Potato Croquettes with Mint Chutney are the perfect snack for busy days when you want something hearty yet quick to prepare. This fusion recipe combines the richness of ground lamb with tender boiled potatoes, infused with aromatic Indian spices like cumin and turmeric. Shaped into crispy croquettes and shallow-fried to perfection, the flavors are balanced with a refreshing homemade mint yogurt chutney. Each bite offers a satisfying crunch followed by a burst of spice and freshness. With 8g of protein per serving, these croquettes are both delicious and nourishing, making them ideal for an afternoon pick-me-up or a family snack time. Whip up this flavorful snack in under an hour, and enjoy the comforting textures and bold flavors that make it a crowd-pleaser.

Ingredients

  • 250 g Organically Grown Baby Potato
  • - Blep Lamb Broth For Cats & Dogs
  • 1 Bunch Mint Leaves (Pudina)

Instructions

  1. 1. Boil the potatoes until soft, peel them, and mash them into a smooth consistency.
  2. 2. Finely chop the onion, green chilies, and coriander leaves and set them aside.
  3. 3. Heat 1 tablespoon of oil in a pan, add the ground lamb, onion, ginger powder, turmeric, cumin powder, and salt, and cook until the lamb is browned and aromatic.
  4. 4. Mix the cooked lamb mixture with the mashed potatoes, green chilies, and coriander leaves in a bowl, ensuring an even distribution of flavors.
  5. 5. Shape the mixture into small croquettes or patties, ensuring they are compact and uniform in size.
  6. 6. Roll each croquette lightly in rice flour, ensuring an even coating for a crispy texture.
  7. 7. Heat oil in a frying pan, and shallow fry the croquettes on medium heat until golden brown and crispy on all sides.
  8. 8. For the mint chutney, blend mint leaves and yogurt until smooth, and season with salt to taste.
  9. 9. Remove the croquettes from the pan and place them on paper towels to drain any excess oil.
  10. 10. Serve the croquettes hot with the mint chutney on the side for dipping.