Donna Hay: Basics To Brilliance

These golden fritters, made with tender lamb and packed with greens and herbs, are perfect for brunch, a simple lunch  or light dinner – kids will love them too.


  • 1 cup (150g) self raising (self-rising) flour

  • 1 cup (250ml) milk

  • 2 eggs

  • 1 tablespoon hot English mustard

  • Sea salt and cracked black pepper

  • 2 cups (300g) shredded slow-roasted lamb shoulder (see basic recipe)

  • 2 cups (80g) finely shredded cavolo nero (Tuscan kale) leaves

  • 1 cup (120g) frozen peas, thawed

  • ½ cup finely chopped chives

  • ¼ cup chopped mint leaves

  • ½ cup (125ml) extra virgin olive oil

  • Lemon wedges, to serve

  • Store-bought tomato relish, to serve


  • 1.

    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.

  • 2.

    Heat a little of the oil in a large non-stick frying pan over medium heat.

  • 3.

    In batches, cook 2/3 cups (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. Makes 10–12

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 294kj
  • Fat Total 23g
  • Saturated Fat 3g
  • Protein 5g
  • Carbohydrate 16g
  • Sugar 2g
  • Sodium 249mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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.

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