Ingredients:
For Croquettes:
2 tsp grated fresh ginger
1/2 lb. ground lamb
2 cloves garlic, crushed
1 medium onion, grated
1 tbs soy sauce
2 tbs chopped fresh coriander
1 medium carrot, grated
1 egg, beaten
2 cups fine, plain breadcrumbs
sesame seed oil or light oil for deep frying
Instructions:
Press ginger between 2 spoons to extract juice, discard pulp. Combine ginger juice with remaining ingredients (except oil and 1 cup of breadcrumbs) and mix well. Make tbs size balls and roll in remaining cup of breadcrumbs. Place on a tray, cover and refrigerate for 30 minutes. Deep fry in hot oil until deep golden brown or bake in a hot oven at 375 degrees for at least 20 minutes. Serve warm with a plum sauce.
For Plum Sauce:
2 tsp garlic, grated
1 medium onion, minced
1 tin dark plums, drained and chopped; reserve juice
1/4 cup wine vinegar
1/3 cup sugar
1 tsp chile powder
1 1/2 tsp curry powder
4 drops tabasco sauce
1 tbs corn starch
tsp ginger
Saute onion until soft. Add ginger. Mix sugar, chile powder, curry powder and cornstarch. Combine both mixtures. Add wine vinegar and liquid from plums. Stir well and heat. Add tabasco and chopped plums. Warm over low heat until thickened. To serve pour sauce into warm serving dish and add lamb croquettes
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
