Transform a leftover roast into an impressive lunch.
The ingredient of Lamb and sweet potato fritters with spiced yoghurt
- 2 teaspoons ground cumin
- 3/4 cup plain yoghurt
- 1 1/2 cups self-raising flour
- 1 egg
- 1 cup 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
The instruction how to make Lamb and sweet potato fritters with spiced yoghurt
- Place cumin in a small frying pan over low heat. Cook, stirring, for 1 minute or until fragrant. Combine yoghurt and half the cumin in a small bowl.
- Place flour in a large bowl. Whisk egg and milk together in a jug. Whisk egg mixture into flour until smooth. Stir potato, onion, lamb and remaining cumin into batter until combined.
- Pour enough oil into a large, deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 1/4 cup batter into pan. Repeat 3 more times. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Repeat with remaining batter. Serve fritters with spiced yoghurt and salad.
Nutritions of Lamb and sweet potato fritters with spiced yoghurtfatContent: 548.505 calories
saturatedFatContent: 25.8 grams fat
carbohydrateContent: 7.5 grams saturated fat
sugarContent: 50.5 grams carbohydrates
cholesterolContent: 26.5 grams protein
sodiumContent: 104 milligrams cholesterol