Servings: 4
Preparation: 10 minutes
Cooking time: 10 minutes
Ingredients
- 500 ml (2 cups) leftover cold shepherd's pie
- 125 ml (1/2 cup) all-purpose flour
- 2 eggs, beaten
- 250 ml (1 cup) panko breadcrumbs
- Canola oil for cooking
- Salt and pepper to taste
- Ketchup for garnish
Preparation
- Place the leftover cold shepherd's pie in a bowl and mix to obtain a uniform texture.
- Shape into balls or patties about 5 cm in diameter.
- Prepare three plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat each croquette in flour, then in beaten eggs, and finally in breadcrumbs, pressing lightly to coat well.
- Heat a deep fryer or large skillet with about 2.5 cm (1 in) of oil to 190°C (375°F).
- Fry the croquettes for a few minutes on each side, until golden brown and crispy.
- Drain on paper towels, season with salt and pepper.
- Serve hot with ketchup.
