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Roast Lamb Fritters
You can make these with diced, cooked chicken, duck or pork; potatoes and left-over peas. For vegetarians, make them with sweet red peppers and add some grated leftover Cheddar or Parmesan.
Ingredients (serves 4)
100g plain flour 300g diced roast lamb
1 teaspoon baking powder 2 tablespoons parsley, chopped
A good pinch of cayenne pepper Sea salt
2 eggs, separated Ground black pepper
150ml milk 1 tablespoon vegetable oil
100g plain flour 300g diced roast lamb
1 teaspoon baking powder 2 tablespoons parsley, chopped
A good pinch of cayenne pepper Sea salt
2 eggs, separated Ground black pepper
150ml milk 1 tablespoon vegetable oil
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
- These go well with tomato ketchup
Sausage Risotto
This recipe is great for kids! Many children love sausages, so cooking a few more with your bangers and mash will leave some leftover for this tasty dish.
Ingredients
1 tablespoon olive oil 400g can chopped tomatoes
1 onion, peeled and finely chopped 1 tablespoon tomato puree
1 carrot, peeled and finely chopped A pinch of mixed, dried herbs
2-3 leftover cooked sausages cut into small chunks Grated cheese
400g leftover boiled rice Basil leaves
1 tablespoon olive oil 400g can chopped tomatoes
1 onion, peeled and finely chopped 1 tablespoon tomato puree
1 carrot, peeled and finely chopped A pinch of mixed, dried herbs
2-3 leftover cooked sausages cut into small chunks Grated cheese
400g leftover boiled rice Basil leaves
Instructions
- Heat the oil in a saucepan. Add the onions and carrot and cook until just soft
- Add the sausages and rice and stir for a minute or so to drive off any excess moisture
- Tip in a can of chopped tomatoes; add some tomato puree and the dried herbs. Stir together
- Bring to the boil and simmer and stir for about 5 minutes add a little water if needed to thin
- Serve with grated cheese and sprinkle with basil leaves