VEGETABLE & LAMB FRITTERS

Makes 10

Total 26 propoints 

5pp for 2 fritters

INGREDIENTS

1/2 cup self raising flour (7pp)

1/4 cup skim milk (1pp)

2 eggs (3pp)

260g corn kernels (5pp)

1 zucchini (0pp)

1 carrot (0pp)

Leftover Lamb roast 100g (4pp)

1/4 cup canola oil (6pp)

METHOD

Preheat oven to 180c.

Grate zucchini and carrot. Dice lamb into small pieces.  In a large bowl add all the ingredients (except oil), season with salt and pepper and mix together until combined.

Heat oil over medium heat in a non stick frying pan.  Add large spoonfuls of mix to pan.  Cook until golden brown in colour and then flip and cook on the other side.  Once cooked remove and place on absorbent paper for 1 minute then place in oven on a raised rack to keep warm until all fritters are cooked.

Serve with garden salad.