Recipe by Coasty
These are tasty little croquettes - Turkish in origin. The recipe originally called for beyaz peynir which is a Turkish cheese so if you can find it in your area use this instead of the feta cheese. The croquettes can be shallow fried or for a healthier option baked in the oven. I have freezed them and reheated, they taste fine.
Top Review by UmmBinat
This is in The Complete Middle East cookbook by Tess Mallos. I give it 4 1/2 stars for DH and I. I make this and serve it with Recipe #360252 and a salad. I find it works better without coating with the egg but maybe because I use rice flour rather than regular because of an allergy. I have made these without dill and they were still pretty good. I have also made them in a patty shape though that is not traditional and the name of the recipe does not fit it then. I just use a regular cooking onion for the brown onion. I will make these again.
- 750 g ground lamb
- 1 cup cooked rice
- 1 medium brown onion, finely chopped
- 75 g feta cheese, crumbled
- 1⁄4 cup parsley, finely chopped
- 1 teaspoon fresh dill, finely chopped
- 2 eggs
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- oil, for shallow frying
Directions See How It's Made
- Combine the meat, cooked rice, onion and cheese. Put this mixture through a meat grinder with a fine screen.
- Add herbs, and seasoning and 1 of the eggs. Knead lightly to form a smooth paste.
- Shape 1 heaped tablespoon of mixture and form into an egg shape. Beat 2nd egg and poor over the croquettes.
- If baking heat oven to 180C if baking the croquettes. Roll them into the flour and bake for 35-40 minutes.
- Alternatively shallow fry the croquettes, rolling in flour just before popping into the fry pan.
- Serve hot with salad or vegetables and some warm flat bread.