Tuesday, April 26, 2011

leftover lamb roast fritters

Wow - you know what? These were particularly tasty. I was very pleasantly surprised. We had a big leg of lamb for lunch East Sunday and I didn't want all the leftover meat to go to waste, so I did a few searches for leftover lamb and adapted the recipe I found here.

leftover lamb roast fritters

1 to 2 cups diced leftover lamb
1 egg
1 cup SR flour
140ml milk - approx
salt & pepper to taste
1 to 2 tsp herbs (I used 1 tsp oregano, 1/2 tsp basil and 1/2 tsp ground cumin)
1/4 cup fresh parsley
1 carrot grated
2 cloves garlic crushed
2 shallots chopped
butter and oil for cooking

Pan fry the shallots and garlic and put with the lamb, vegetables, salt & pepper, herbs.
Combine flour, egg and milk.
Beat with a whisk until thick and lump free.
Add more milk until batter resembles lightly whipped cream consistancy.
Fold in diced lamb mix.
Heat a fry pan to medium heat add a knob of butter and equal quantity of oil.
When hot add a ladle full of batter at a time cooking until bubbles form on top turn over and cook for 30 seconds more remove to papered plate and cook the rest adding butter and oil as necessary. Keep warm in the oven if required.

My tips - left over roast veges added to this mix would be great. You could also grate a zucchini in, but you'd have to remember to squeeze it dry before adding it to the mix.

I served it with leftover *real* gravy from the roast the other day - definitely a winner! The mash was good too! If you don't have real gravy, fake grave would probably taste OK too. But not as good.

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Blogger Suzy said...

They sound really good! I'll have to bookmark this for next time we have lamb leftovers.

4:58 pm  

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