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Recipe

Lamb fritters

Mar 29, 2012 1:00pm
  • 20 mins preparation
  • 12 mins cooking
  • Makes 12 Item
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Ingredients

Lamb fritters
  • 1 cup self-raising flour
  • 1 teaspoon ground cumin
  • 150 millilitre water
  • 2 tablespoon canola oil
  • 1 egg, separated
  • 1 teaspoon lemon zest
  • 2 cup chopped cooked lamb (see tip)
  • 1 zucchini, grated
  • 2 green onions, sliced
  • salad leaves, tomato relish, to serve

Method

Lamb fritters
  • 1
    Sift flour and cumin together into a large bowl. Make a well in centre.
  • 2
    Add combined water, half oil, egg yolk and zest to flour, mixing to a smooth batter. Season to taste. Set aside 15 minutes.
  • 3
    Stir in lamb, zucchini and onion. In a clean bowl, beat egg white until stiff peaks form. Gently fold into batter.
  • 4
    Heat remaining oil a large frying pan on medium. Working in 2 batches, drop heaped tablespoonfuls of mixture into pan. Cook 2-3 minutes each side, until golden and cooked through. Repeat with remaining batter, adding more oil to pan if required.

Notes

This recipe is a great way to use up leftovers from a lamb roast. Can also be made using cooked lamb leg steak, or replace lamb with sliced roast beef or ham.

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