Leftover Lamb Fritters

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!

Course Light Lunch, Main Course

Cuisine Australian

Dietary & Allergen Dairy Free

Prep Time 10

Cook Time 15

Total Time 25

Servings fritters

Calories 171kcal

Author Sally

Equipment

large frying pan

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

Frozen Vegetables: I love using frozen peas and other vegetables in these fritters. You will need to cook them first 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.

Flour: If you don’t have self raising flour, you can use plain flour + 1 ½ teaspoons baking powder.

Milk: I use oat milk to keep this recipe dairy free but you can use regular dairy milk with the same results.

Nutrition