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Lamb and sweet potato fritters with spiced yoghurt
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate roast leftovers into a gourmet lunch creation.
Ingredients:
  • 5.00 gm ground cumin
  • 187.50 ml plain yoghurt
  • 225.00 gm self-raising flour
  • 257.50 gm milk
  • 150g orange sweet potato, finely grated
  • 2 green onions, finely chopped
  • 300g leftover tandoori barbecued lamb (see note), cut into 1cm pieces
  • Vegetable oil, for shallow-frying
  • Salad, to serve
Instructions:
  • Toast cumin in a small frying pan over low heat until fragrant, about 1 minute. Mix half of the toasted cumin with yogurt in a small bowl.
  • In a large bowl, mix the flour. Combine egg and milk in a jug. Stir the egg mixture into the flour until smooth. Fold in potato, onion, lamb, and the rest of the cumin until well combined.
  • In a large, deep frying pan, add enough oil to come 5mm up the side of the pan, then heat over medium heat. Spoon 1/4 cup of batter into the pan and repeat this process 3 more times. Cook each side for 3 to 4 minutes until golden and cooked through. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with the remaining batter. Serve the fritters with spiced yoghurt and salad.

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