These lamb fritters are a simple and delicious way to use up leftover roast lamb. Made using everyday ingredients and customisable based on what you have, these fritters are a family favourite and are budget friendly as well!
If you’re looking for more delicious and easy fritter recipes, make sure to try my classic zucchini fritters, these vegetable fritters, or try corned beef fritters!
I have quite a few fritter recipes on my site now, and that’s because I want to show you options for how you can really simply stretch leftovers into a delicious meal for quick lunches or a light dinner.
These lamb fritters are the original, childhood favourite that I grew up with. A lamb leg roast was commonly on the menu, often designed to feed us for a few meals. While the leftover meat was eaten mostly as sandwiches, fritters became a go because you could turn a small amount of leftovers into a much bigger meal.
It’s one of those frugal cooking hacks our parents did to stretch the groceries a little further, and it’s something that is feeling very familiar again as the cost of living surges.
Key Ingredients
These lamb fritters are made with a simple batter and your leftover meat and vegetables from a roast dinner. Feel free to adjust the mix-ins with any leftovers you have available.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Roast lamb – I like to use leftover lamb leg roast but leftover lamb shoulder also works well. Basically any diced cold meat is perfect.
- Vegetables – you can get creative with what you add here, but to use up the leftovers from a roast dinner, I add in peas and chopped roast potatoes.
- Self raising flour – self-raising flour already contains a leavening agent which means your fritters are going to puff up and be light and fluffy. If you want to use plain flour you can, you’ll just also need to add 1 ½ teaspoon baking powder.
- Egg – helps bind the fritters together so they don’t fall apart while cooking.
- Dairy free milk – while I usually use oat milk, I’ve also made these with almond milk instead. Feel free to use regular dairy milk if you’re not dairy free.
👉 You can use any leftover roast meat! Try roast beef instead of lamb.
Step-By-Step Instructions
If you don’t have any leftover peas or other veg to add in, I like to use frozen but just cook it quickly first. I do this usually either by bringing a small saucepan of water to the boil and adding the veg for 1-2 minutes, or place them in a microwave-safe bowl with water, and microwave for 2-3 minutes.
Once cooked, drain them well to ensure no excess water gets into the batter which can result in soggy fritters which no one wants.
Step 1: Make the batter. In a large bowl, whisk together the flour, salt, and pepper. Add the egg and dairy free milk, then whisk until a thick batter forms. Stir in the diced lamb, cooked peas and potatoes until evenly combined.
Step 2: Cook the fritters. Heat a large frying pan over medium heat and add 1 tablespoon of oil. Once hot, drop in ¼ cup of batter per fritter. Depending on your pan size, you may need to cook in batches (3-4 fritters at a time).
Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side for another 2 minutes until golden and cooked through.
Step 3: Transfer to a plate lined with a paper towel to absorb excess oil. Repeat with remaining batter, adding more oil if needed.
Serving Suggestions
While I love to just eat fritters as a quick snack cold from the fridge, there are a few other ways you can enjoy them.
- With a Sauce – fritters are made for a delicious dipping sauce. Try it with tomato and capsicum chutney, aioli, or a classic tomato sauce. A creamy mayo or dairy free Greek yogurt also works well!
- Breakfast or Brunch – fritters are the perfect brunch idea. To make these more breakfasty, add a a poached or fried egg and serve with sautéed spinach or avocado on the side.
- Light Meal or Lunch – Pair with a simple green salad or oven baked potato wedges to bulk out the meal.
Recipe FAQs
Leftover fritters can be stored in an airtight container in the fridge for up to 3 days making them great for easy breakfasts or lunches throughout the week.
While leftover fritters are delicious, reheating fritters is always a challenge to get back that crispy exterior. Microwaving them will make them hot but not crispy, and pan frying may leave the exterior burned. So, the BEST way to reheat fritters is in the air fryer. It takes just a couple of minutes and your fritters will be hot and crispy on the outside.
Yes, if you want to make a large batch they freeze really well. Lay them flat on a baking tray to freeze individually, then transfer them to a freezer-safe container or bag.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More simple recipes:
Healthy Corn Fritters
Dairy Free Quiche
20 Minute Bow Tie Pasta
5 Minute Sweet and Spicy Noodles
Leftover Lamb Fritters
Equipment
Ingredients
- ¾ cup self raising flour
- Salt and pepper to taste
- 1 egg
- ½ cup dairy free milk such as oat milk or almond milk
- 1 cup (155 grams) cooked lamb chopped
- ½ cup peas cooked if frozen
- ¾ cup roast potatoes chopped
Instructions
- In a large bowl, whisk together the flour, salt, and pepper. Add the egg and dairy free milk, then whisk until a thick batter forms. Stir in the diced lamb, cooked peas and potatoes until evenly combined.
- Heat a large frying pan over medium heat and add 1 tablespoon of oil. Once hot, drop in ¼ cup of batter per fritter. Depending on your pan size, you may need to cook in batches (3-4 fritters at a time).
- Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side for another 2 minutes until golden and cooked through.
- Transfer to a plate lined with a paper towel to absorb excess oil. Repeat with remaining batter, adding more oil if needed.
- Serve hot or store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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