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.