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Got leftover mash and roasted lamb for last night's dinner? This is a really great idea to use them up and impress the whole clan you're feeding and they're really easy to make. You can even make them early in the day or the day before and toss them in the fridge. Then all you need to do is fry them up and keep warm in the oven until you're ready to serve. Whip up a quick tzatziki to dip.

Here's what you'll need

  • 5 cups cold herbed mashed potatoes (a bit drier than you would usually serve it and seasoned really well)
  • 1 cup left over roasted lamb
  • ½ cup chopped tomatoes
  • 3 anchovy fillet (mashed into a paste)
  • ¼ cup olives (pitted and chopped)
  • 2 cups (give or take) bread crumbs
  • ½ cup flour
  • 2 eggs
  • 1 cup thick yogurt
  • 1 long english cucumber
  • 6 cloves galic (mashed into a paste)
  • ½ lemon (juice and zest)
  • salt and pepper to taste
  1. set mash aside until completely cool...this recipe works best with really cold potatoes

  2. chop up roasted lamb and mix with diced tomatoes, anchovy paste, olives, 4 garlic cloves and a dash of water

  3. toss into a pan and cook down until tomatoes have nearly disappeared and the mixture is quite dry

  4. The next step is the fun part. Take a scoop of mashed potatoes in the palm of your hand and poke a small well in the centre for the lamb stuffing. Carefully close up the well, making sure there aren't any cracks and the surface is smooth and shape it into any shape you'd like

  5. Next step is the breading station. In three seperate bowls, you'll need flour, eggs and bread crumbs...all seasoned really well. Once you have all your croquettes shaped and ready, carefully roll them in the flour, then the eggs, and finally the bread crumbs

  6. allow to set up in the fridge for half an hour or so

  8. carefully fry them...they are very fragile until they are fully browned and can be prone to splitting if they are overcooked

  9. serve them up or keep warm in the oven

  10. in a bowl add finely chop cucumbers, 2 garlic cloves. lemon juice and zest to thick yogurt...and voila, a dip!

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