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Fried Lamb and Potato Balls

Boules frites à l'agneau et pommes de terre


1 lb. ground lamb

2 ½ cups cold mashed potatoes

1 medium onion, finely chopped

1 egg yolk

1 cup of flour

3 eggs, beaten

1 can of Panko (227 g)

Oil for frying

salt and pepper


1 can (341 ml) corn kernels, drained

5 tablespoons of 35% cream

2 tablespoons of butter

1 teaspoon of cider vinegar

Brown the chopped onion in a pan with 1 tablespoon of oil over medium heat. Add the ground lamb and increase the heat. Cook until the meat is well colored by separating the pieces of meat. Season well with salt and pepper.

Remove and let cool. When meat mixture is cold, mix it with mashed potatoes. Taste and adjust seasoning. Add the egg yolk to the mixture. Shape into balls the size of ping pong balls. You should have 40 balls. Refrigerate.

For the sauce, melt the butter in a pan and fry the corn kernels for 2 minutes. Add the cream and bring to a boil. Add vinegar and season. Transfer to a blender or food processor and puree. If the mixture is too thick, add water. The sauce can be eaten at any temperature.

Heat oil in a heavy pot to 350° F (or use a deep fryer)

Prepare 3 bowls; 1 with flour, 1 with beaten eggs and 1 with Panko.

Dip each ball in the flour, beaten eggs and then in the Panko. Make sure each ball is well covered with breadcrumbs. When all the balls are well breaded, you can start frying them. Fry the balls in small amounts to ensure that the oil temperature remains stable.

The balls are ready when they are well browned. Drain, salt lightly and enjoy immediately with the corn sauce.

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