1kg of Potatoes
1/2 cup tasty cheese grated
Roast lamb left over pieces , chopped finely approx. 2 cups.
100g Plain flour ( I used gluten free flour )
Extra flour for making croquettes ( in a bowl ready ) approx. 100 grams
2 eggs lightly beaten ( in a bowl ready ) ( you may need another egg )
2 cups of bread crumbs ( in a bowl ready )
Vegetable Oil for frying
Salt and Pepper to taste
I can of corn kernels or I corn on the cob cooked and kernels removed.
2 Spring onions finely sliced
1 tbs white vinegar
1 lime, juiced ( and rind if you like )
2 Jalapeno chillies finely chopped
2 to 3 roast garlics or 1 teaspoon of crushed garlic.
Sea salt and ground black pepper to taste
Boil potatoes with the skin on until soft, drain and peel off the skin.
Chop left over roast lamb to find pieces, Mash the potato add the lamb
cheese flour and one egg. Mix together until combined then take a large spoon of mixture and dust with flour and roll out on the bench until it is about 2 cm diameter and cut each piece to about 4 cm gently shape edges and dip in egg then bread crumbs
When all croquettes are made if you have time place in the fridge for 30 minutes.
I shallow fried my croquettes until brown and finished them off in the oven if you have a deep fryer fry for 3 to 4 minutes until golden brown.
To make the Salsa place all ingredients in a bowl and stir, place on the side of the plate with your croquettes