These fritters are a great way to use up leftover roast lamb. Serve simply with a crisp green salad and your choice of tzatziki or tomato relish.
Lamb, Pea & Mint Fritters
A great little recipe for using leftover roast lamb.
Category:
Light Main
Style:
Australian
Keyword:
Fritters, Lamb, Mint, Pea and Ham Soup
Quantity: 12 fritters
Ingredients
- 1 cup SR Flour (see below for gluten free option)
- 2 eggs
- 20 g butter, melted
- 1/3 cup milk
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
- 200 g cooked lamb, diced in to 1/2 - 1 cm dice
- 1/4 cup mint leaves, finely chopped
- 1 cup frozen peas, thawed
- 1/2 cup spring onions, finely chopped
- olive oil for shallow frying
- homemade tomato relish or tzatziki, for serving
Instructions
-
Place the flour, eggs, butter, milk and salt and pepper in a large bowl and whisk to make a smooth batter.
-
Fold through the lamb, peans, mint and spring onion.
-
Heat a large frying pan over medium heat and add a little olive oil.
-
Add 1/3 of a cup of the mixture and cook for 2-3 minutes each side, until golden, and cooked through.
-
Remove from the pan and set aside on absorbent paper to drain. Keep warm.
-
Repeat with the remaining mixture.
-
Serve with tomato relish or tzatziki.
Notes
For gluten free, substitute gluten free self raising flour for the self raising flour, or use gluten free plain flour with 1 level tsp baking powder.
Variations
- Try using other left over roast meats - pork, beef, chicken...
- Vegetarian options
- pre-cooked cauliflower florets with spring onion and cheese
- corn, capsicum, spring onion and fresh coriander (great with Sweet Chilli Sauce!)
- silverbeet sauteed with a little onion and garlic (make sure that you squeeze out any excess liquid before adding to the batter.
- If using frozen vegetables, make sure that they are thawed before adding them to the batter.
- A great way to use leftover cooked vegetables.
