300g leftover cooked lamb, diced
100g plain flour
1 tsp baking powder
Pinch of cayenne pepper
2 eggs, seperated
2 tbsp chopped parsley
1 tbsp oil
Salt and pepper
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 to coat thoroughly.
Heat half the oil in a non-stick frying 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. Serve with a salad and some dressing.
Source: Jill Dupleix, Love Food Hate Waste
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