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Okra and Feta Fritters with Spiced Lamb

Spice up boring mince with this quick and easy fritter recipe. Perfect for a weeknight meal the whole family will enjoy.

Okra and Feta Fritters with Spiced Lamb

Serves 4

1 cup plain flour

2 cups (180g) okra, sliced

2 spring onions, sliced

2 eggs, lightly whisked

½ cup buttermilk

¼ cup milk

½ cup feta, crumbled

vegetable oil, for shallow frying, 

plus1 tbsp extra

2 garlic cloves, crushed

500g lamb mince

1 tsp ground cumin

1 tsp ground coriander

1 tbsp lemon juice

1 cup Greek-style yoghurt, 

to serve

chilli oil, to serve

½ cup mint leaves, to serve

wild rocket leaves, to serve

Combine flour, okra and spring onion in a bowl and toss to coat. Place egg, buttermilk, milk, feta, salt and pepper in another bowl and combine. Gently fold through the okra mixture, until well combined.

Heat the oil in a large non-stick frying pan over medium heat. In batches, spoon ¼ cups of fritter mixture into the pan and cook for 3-4 minutes on each side or until cooked through. Drain on absorbent paper towels and keep warm.

Heat 1 tablespoon of oil in a non-stick frying pan over high heat, add garlic and cook for 30 seconds. Add lamb, cumin, coriander, salt and pepper and cook for 8-10 minutes or until well browned. Stir through lemon juice. To serve, top fritters with mince and yoghurt. Drizzle with chilli oil and sprinkle with mint and rocket

 

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