Lamb and Sweet Potato Fritters with Spiced Yoghurt

Nuvita Biscuits

Transform a leftover roast into an impressive lunch.

Preparation time: 15minutes

Cooking time: 15 minutes

Serves: 4


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

Note: You’ll need 300g leftover meat from Tandoori barbecued lamb (related recipe). You could also use 300g of leftover roast beef, lamb or chicken


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.

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.

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.




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