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Lamb, zucchini and potato fritters
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
35 minutes
35 minutes
Ingredients:
- 3 large potatoes, peeled and roughly grated
- 2 large zucchini, roughly grated
- 375.00 ml finely chopped cooked lamb
- 1 egg, lightly beaten
- 50g plain flour
- salt and cracked black pepper
- ready-bought pesto, to serve
- lemon wedges, to serve
Instructions:
- In a large sieve, firmly press the grated potato and zucchini to remove excess moisture. Transfer to a bowl and mix with the lamb, egg, flour, salt, and pepper.
- Pour oil into a non-stick frying pan until it reaches 1cm up from the base. Heat over medium heat. Spoon 1/4 cupfuls of the lamb mixture into the pan and flatten into rounds. Cook until golden on one side for about 3 minutes, then carefully flip and cook for an additional 2-3 minutes. Keep warm and repeat with remaining lamb mixture. Serve hot with lemon wedges and pesto.
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