Easy Leftover Lamb Fritters

So you've had a magnificent feast of roast lamb, and there is (amazingly) some left over meat. It would be crime to waste it. I have a simple recipe for meat fritters that is easy to make and great to eat. Children love them too.

• Cold meat. Preferably leftover from an epic meal. Cut into snack sized chunks.
• 1 cup self-raising flour
• Pinch of salt
• Approx 1 cup of milk
• Oil or fat for frying.

• Sift the flour and salt into a bowl
• Make a well in the middle of the flour and gradually add the milk while stirring with a wooden spoon (I don't know why it has to be wooden - it just does. OK.) until smooth. Use just enough milk to make the batter runny, but sticky enough to stick to the bits of meat.
• Throw the meat into the batter and stir it about so the meat gets fairly evenly coated.

• Place just enough oil in a wok or deepish pan to shallow fry the fritters.
• Heat the oil to the point where it bubbles when you add batter.
• Carefully lift two or three coated pieces of meat out of the batter bowl one at a time, and gently lower them into the oil.
• Cook for a few minutes until golden on the bottom and then turn them over.
• When they are golden on both sides lift them out of the oil and allow them to drain on some paper towel.
• Repeat the cooking process for the remainder of the meat.

If you have batter left over try experimenting with other leftover foods. This works really nicely with sweet potato. Or mix corn kernels through the batter - lovely.

Look out for the weird shapes the batter makes in the oil. See the spooky ghost family and the chicken in my pictures.

The only way I know to eat this is dipped in tomato sauce (ketchup).

I hope you liked my simple Instructable. It's entered in the meat contest if you think it's worth a vote.

Please feel free to ask questions or make comments.