21
Meat Fritters Makes 12 fritters
1 cup self raising flour
salt and pepper
1 egg
2 tablespoon oil
¼ cup water
½ – ¾ cup milk
2 cups cooked, diced leftover meat (beef,
pork, lamb, chicken)
1 onion, chopped finely
1. Place the flour, salt and pepper into a
small mixing bowl. Add egg, oil and water,
mix till smooth.
2. Beat in milk as required to form a loose
batter. Add meat and onion.
3. Heat oil to 160ºC. Spoon batter into the
hot oil. Remove the lid whilst cooking.
Cook until golden brown, about 5 minutes.
4. Drain and serve with reheated leftover
gravy.
Meatballs Makes about 18
750g minced topside steak
1 onion, chopped
½ cup breadcrumbs
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried mixed herbs
2 teaspoons Worcestershire sauce
1 egg, lightly beaten
1. Combine meat, onion, breadcrumbs,
parsley, seasoning, and Worcestershire
sauce.
2. Add enough egg to bind mixture together.
3. Shape the mixture into 25mm balls,
refrigerate meatballs for 1 hour.
4. Heat oil to 160ºC
5. Remove the lid whilst cooking. Fry for 6-7
minutes, till golden. Drain and serve with
a spicy dipping sauce.
Recipes continued
To Next Page
Loading...
