makes
10-12
prep
5 minutes
cook
20 minutes
difficulty
Easy
makes
10-12
serves
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 cup (150 g) self-raising flour
- 1 cup (250 ml) milk
- 2 eggs
- 1 tbsp hot English mustard
- sea salt and cracked black pepper
- 2 cups (300 g) shredded
- 2 cups (80 g) finely shredded cavolo nero (Tuscan kale) leaves
- 1 cup (120 g) frozen peas, thawed
- ½ cup finely chopped chives
- ¼ cup chopped mint leaves
- ½ cup (125 ml) extra virgin olive oil
- lemon wedges, to serve
- store-bought tomato relish, to serve
Instructions
- Place the flour, milk, eggs, mustard, salt and pepper in a large bowl and whisk until smooth. Add the lamb, cavolo nero, peas, chives and mint and mix until just combined.
- Heat a little of the oil in a large non-stick frying pan over medium heat. In batches, cook ⅓-cup (80ml) of the mixture for 2–3 minutes each side or until golden brown and cooked through, adding more oil as necessary. Serve with lemon wedges and tomato relish.
Tip
They're best served hot and crispy from the pan, but you can keep them warm in an oven preheated to 140°C (275°F) while you make the whole batch.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
