Richard Corrigan, chef said:
I loathe waste. I’m too mean. My advice is go to your local butchers and your local bakery. For a start, they’re... More
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.
Ingredients
Serves 4
- 300g diced roast lamb
- 2 tablespoons parsley, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- Good pinch cayenne
-
Sea Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
-
Ground Black peppercorns
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
-
100g plain Flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
-
2 separated Eggs
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
-
150ml Milk
Milk
organic, full fat, semi-skimmed.
If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones
Instructions
- 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. This goes well with tomato ketchup.
Comments on this recipe
Great use of left over lamb, had not thought of using left overs this way, i usually make a lamb irish stew.
Thankyou.
Delicious, and the kids loved helping to make (and eat) these. Thanks for the great idea.
I made this using some leftover lamb chops - trimmed off the fat & bone - very yummy. Pleased the whole family :)
Comments on this recipe