Lamb & Beef Croquettes Recipe

Prepare aromatics

Finely dice the onion to measure about 1 cup. Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5–6 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high and add the ground lamb and ground beef to the skillet with the onion and garlic. Break the meat up with a spoon and cook until no longer pink, about 6–8 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika while cooking. Drain any excess fat if necessary, leaving a little in the pan for flavor.

Make the roux and béchamel-style filling

Reduce heat to medium. Push the cooked meat mixture to one side of the skillet. In the empty side (or in a separate saucepan), add the 3 tbsp flour to the reserved fat/butter and cook for 1–2 minutes, stirring constantly to remove the raw flour taste. Gradually whisk in 300 ml whole milk then 100 ml stock, combining the roux and liquids until smooth. Simmer gently, stirring, until the mixture thickens into a thick, cohesive paste (2–4 minutes).

Combine and finish

Stir the thickened sauce into the meat and onions until fully combined. Add 2 tbsp chopped parsley and 1/2 tsp lemon zest (optional). Taste and adjust seasoning with the remaining 1/2 tsp salt if needed. Cook for another minute to blend flavors. Transfer the mixture to a shallow dish, spread evenly, cover with plastic wrap directly on the surface (to prevent a skin) and refrigerate until firm, at least 2 hours or up to overnight. Chilling makes rolling easier.

Form croquettes

Once the filling is well chilled and firm, scoop about 1.5 to 2 tbsp of filling and shape into cylinders or ovals (approximately 2–3 inches long). Place shaped croquettes on a tray and continue until all mixture is used. Chill shaped croquettes 15–20 minutes to help them hold their shape while breading.

Set up breading station

Place 3/4 cup flour in a shallow bowl. In a second bowl, beat 2 eggs with 2 tbsp milk to make an egg wash. Place 2 cups breadcrumbs in a third bowl. Working in batches, dredge each chilled croquette in flour (shake off excess), dip into egg wash, then roll in breadcrumbs to fully coat. For extra-crispy croquettes, double-dip: return to egg wash and breadcrumbs for a second coating.

Fry croquettes

Pour vegetable oil into a deep skillet or saucepan to a depth of about 1.5 inches (use approximately 400–500 ml). Heat oil to 170–180°C (340–355°F). Fry croquettes in batches without crowding, 3–4 minutes per batch, turning occasionally until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. If needed, keep croquettes warm in a 90°C (200°F) oven on a tray while finishing remaining batches.

Alternative: bake

To bake instead of fry: preheat oven to 200°C (400°F). Place breaded croquettes on a baking sheet lined with parchment, spray or brush lightly with oil, and bake 15–20 minutes, turning once, until golden and heated through.

In a small bowl combine 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Stir until smooth. Taste and adjust lemon or salt. Refrigerate until serving.

In a small bowl combine 1/2 cup sweet chilli sauce, 1 tsp sriracha (optional for extra heat) and 1 tsp lime juice. Stir to combine and taste; adjust heat or acidity to preference. Refrigerate until serving.

Arrange croquettes on a platter, sprinkle with 1 tbsp chopped parsley and serve with lemon wedges and a choice of garlic mayo or chilli sauce on the side.