Leftover lamb fritters with cooked beetroot
Photo by Tamara West
Sunday night’s roast lamb reappears in fritter form. Makes 12 fritters.
|2||Oranges, segmented over a bowl to collect the juice, squeeze membrane as well|
|2 Tbsp||Extra virgin olive oil|
|1 tsp||Dijon mustard|
|2 cups||Lamb, already cooked, minced or very finely chopped|
|¼ cup||Parsley, chopped|
|2 tsp||Baking powder|
|1 to fry||Olive oil|
- Pick over watercress by picking off the leafy tips and place them in a plastic bag in the refrigerator.
- Cook beetroot in plenty of lightly salted boiling water for 45 minutes or up to 1 hour, until tender. Drain and rub skins off under cold water.
- Cut beetroot into small pieces and place in a bowl as you go. Add the orange juice (from segmented oranges), oil and dijon mustard. Sprinkle with salt and grind over black pepper, then toss to combine. Set aside while you make the fritters.
- Place the minced lamb in a large bowl with the parsley and egg yolks. Mix to combine. Sift in the flour and baking powder and season with salt and freshly ground black pepper. (This mixture will be quite stiff).
- In a large clean bowl whisk the egg whites until soft peaks form, then using a large metal spoon or spatula fold a tablespoonful into the meat mixture to loosen it. Fold the remaining egg white through.
- Heat a large frying pan over a medium heat and add a little olive oil to coat the base. Drop in 1 Tbsp of meat batter to form each fritter, cooking six at one time. Cook until bubbles start appearing in the batter and the underside is golden, turn and cook again until golden. Transfer to a plate, cover loosely to keep warm and cook the remaining batter.
- Serve lamb fritters with the beetroot and a salad using the watercress and orange segments lightly dressed with your favourite vinaigrette.