Recipe

Lamb fritters with spicy yoghurt

Apr 30, 1975 2:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Lamb fritters with spicy yoghurt
  • 2 teaspoon ground cumin
  • 1 cup (280g) yoghurt
  • 1 egg
  • 1 3/4 cup (260g) self-raising flour
  • 1 1/2 cup (375ml) buttermilk
  • 150 gram (4½ ounces) piece pumpkin, grated finely
  • 2 green onions (scallions), chopped finely
  • 300 gram (9½ ounces) leftover roast lamb, chopped coarsely
  • vegetable oil, for shallow-frying

Method

Lamb fritters with spicy yoghurt
  • 1
    Dry-fry cumin in large frying pan, stirring, until fragrant.
  • 2
    Combine yoghurt with half the cumin in small bowl.
  • 3
    Combine egg, flour and buttermilk in large bowl with pumpkin, onion, lamb and remaining cumin.
  • 4
    Heat oil in same pan; shallow-fry ¼ cup of batter for each fritter, in batches, until fritters are browned lightly. Drain on absorbent paper. Serve fritters with yoghurt.

Notes

Leftover roast chicken can be used in place of the lamb in this recipe. Tarragon marries beautifully with chicken, so instead of using ground cumin, add 2 teaspoons finely chopped fresh tarragon to the batter.

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