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We're all about reducing the 4.2 million tonnes of good food that goes to waste every year from UK homes. This is just one of our leftover recipes, enjoy!


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.

Recipe author: 
Jill Dupleix
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Your rating: None Average: 4 (51 votes)


  • 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


  1. 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.
  2. Add the lamb, parsley, sea salt and pepper to the batter, tossing well.
  3. 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.
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