Roast Lamb Fritters
I grew up on a sheep farm, and used to look forward to these Monday night fritters even more than Sunday’s roast lamb. You can make them with diced, cooked chicken, duck or pork; potatoes and left-over peas (although there never seem to be any leftover peas). For vegetarians, make them with sweet red peppers and add some grated leftover Cheddar or Parmesan.
- 100g plain flour
- 1 teaspoon baking powder
- A good pinch of cayenne pepper
- 2 eggs, separated
- 150ml milk
- 300g diced roast lamb
- 2 tablespoons parsley, chopped
- Sea salt
- black pepper
- 1 tablespoon sunflower / vegetable oil
- To make the batter, sift the flour, baking powder and cayenne into a bowl. Add the egg yolks and lightly mix, then slowly add the milk, beating with a wooden spoon until smooth. Beat the egg whites until peaky, and fold into the batter.
- Add the lamb, parsley, sea salt and pepper to the batter, tossing well.
- Heat half the oil in a non-stick fry pan until hot, and drop 4 separate tablespoonfuls of the batter into the pan. Turn the heat to low. When holes appear on top of the batter, turn and cook the other side for 3 or 4 mins until golden. Keep the fritters warm. Add remaining oil and make four more fritters. These go well with tomato ketchup.