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Lamb and sweet potato fritters with spiced yoghurt

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.

Source: taste.com.au


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