Skip to main content
Main

Lamb Croquettes

A fried croquette made with cooked lamb, rice, parsley, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lamb Croquettes

Ingredients

Directions

Make the sauce

  1. Scald the cream in a saucepan.

  2. In a separate bowl, rub the butter and flour together until smooth.

  3. Add the scalded cream to the butter and flour mixture, stirring until it thickens.

Shape the croquettes

  1. In a large bowl, mix the lamb, rice, parsley, salt, and pepper.

  2. Combine the meat mixture with the thickened cream and let it cool.

  3. Once cool, form the mixture into cone-shaped croquettes.

  4. Coat each croquette with egg and then with bread crumbs.

Fry and serve

  1. Fry the croquettes in hot oil until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Lamb + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together439 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked lamb
Provides the main filling and savory meaty flavor of the croquettes.
Boiled rice
Adds body to the filling and helps it hold together when shaped.
Flour
Thickens the cream into a sauce that binds the filling.
Cream
Makes the filling moist and rich once thickened with the butter and flour.
Butter
Adds fat and richness to the flour-thickened sauce.

The step that matters

Let the mixture cool before shaping. A warm, soft filling is hard to shape and may slump or break apart. Cooling lets the thickened cream firm up so the croquettes hold their cone shape through coating and frying.

Swap the lemon

How well each one fits the dish's main ingredients (lamb, rice, flour, parsley, cream, butter, pepper):

  1. Lemonthe original
  2. Limefits about as well
  3. Coconutfits less well
  4. Avocadofits less well

Fit is the average pairing score against lamb, rice, flour, parsley, cream, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon SauceLemon Sauce236 recipesRice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipes