- makes 10-12 serves
- preparation 5 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 1 cup (150 g) self-raising flour
- 1 cup (250 ml) milk
- 2 eggs
- 1 tbsp hot English mustard
- sea salt and cracked black pepper
- 2 cups (300 g) shredded slow-roasted lamb shoulder
- 2 cups (80 g) finely shredded cavolo nero (Tuscan kale) leaves
- 1 cup (120 g) frozen peas, thawed
- ½ cup finely chopped chives
- ¼ cup chopped mint leaves
- ½ cup (125 ml) extra virgin olive oil
- lemon wedges, to serve
- store-bought tomato relish, to serve
Instructions
- Place the flour, milk, eggs, mustard, salt and pepper in a large bowl and whisk until smooth. Add the lamb, cavolo nero, peas, chives and mint and mix until just combined.
- Heat a little of the oil in a large non-stick frying pan over medium heat. In batches, cook ⅓-cup (80ml) of the mixture for 2–3 minutes each side or until golden brown and cooked through, adding more oil as necessary. Serve with lemon wedges and tomato relish.
Tip
They're best served hot and crispy from the pan, but you can keep them warm in an oven preheated to 140°C (275°F) while you make the whole batch.
This recipe is from Donna Hay: Basics to Brillance on SBS Food (Channel 33). Stream episodes via SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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