Slow cooked Lamb and Mint Fritters

This really is something for the whole family to enjoy. MAKES 8.

INGREDIENTS

- 1cup of GF self raising flour

- 1 cup milk - I used almond milk

- 2 eggs

- 1tbs dijion mustard

- 300g Slow cooked lamb

- 1cup frozen peas, microwaved first

- 1/2cup of chopped fresh mint

- 1/2cup of chopped fresh chives

- 1/2cup of olive oil

Slow cooked Lamb

- Lamb shoulder

- 1tsp garlic, minced

- 3tbs olive oil

- 1tsp Harrisa

METHOD

1. Mix the garlic, oil and harissa together and coat the lamb shoulder and place in the slow cooker for 1.5hrs and then finish it off in the oven for 30mins at 170 degrees, fan forced

2. Place the flour, eggs, mustard, salt and pepper in a large mixing bowl and whisk until smooth

3. Add the lamb, fresh herbs and peas and mix well

4. Heat a little oil over the pan over medium heat and add heaped tablespoons of the fritter mix into the pan and flatten with the spatular

5. Cook 3mins each side or until golden brown and cooked through

6. Serve with lemon wedges and avocado. Home made chutney is also a great side for these fritters.

* Enough with the calories counting and more about the education behind our nutrition

* This is a recipe that I could easily eat for breakfast, lunch or dinner. Very satisfying and filling. Enjoy!