Ingredients: 150-200g country-style bread, crust removed, soaked in milk and squeezed dry,Bread crumbs,2 eggs,500g (1 lb.) leftover lamb roast,100g grated parmesan cheese (or more if you want),Salt and pepper (if needed),A finely chopped garlic clove, or some finely chopped onion or shallot, sautéed until soft and translucent,250g (1/2 lb.) Swiss chard, trimmed and parboiled
Instructions: Cut the lamb into chunks and put it in a food processors along with the rest of the ingredients other than the bread crumbs.,Using the pulse function, chop until you have a fine and well-mixed mince. I prefer to chop the meat into small nuggets, but not completely ground up, which gives your croquettes a more interesting texture. But, of course, you can suit yourself. Taste and adjust for seasoning; the mixture should be very savory.,Take a hunk of the mixture into your hands and press them tightly into small balls. Flatten the balls into patties or a lozenge-like shape if you like (or just leave them as is).,Roll the patties very lightly in bread crumbs and fry them over moderate heat in olive oil until nice and golden brown on both sides. Serve them immediately, with lemon wedges or, if you like with a light tomato sauce.