A great little recipe for using leftover roast lamb.
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.
Add 1/3 of a cup of the mixture and cook for 2-3 minutes each side, until golden, and cooked through.
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