Ingredients
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2 teaspoons ground cumin
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3/4 cup plain yoghurt
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1 1/2 cups self-raising flour
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1 egg
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1 cup milk
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150g orange sweet potato, finely grated
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2 green onions, finely chopped
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300g leftover tandoori barbecued lamb (see note), cut into 1cm pieces
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Vegetable oil, for shallow-frying
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Salad, to serve
Method
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1Place 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.
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2Place 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.
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3Pour 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.
Source: taste.com.au
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