John Torode tells us why new season Scotch Lamb will always be his favourite dish to cook once and use twice
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dailyrecord.co.ukIngredientsHeat the oven to 160°C/Gas 3.MethodMix together the lamb and onion. In a separate large bowl, mix together the flour, salt, pepper and water.
Drop the lamb and onion into the flour and mix well.You will need to cook the fritters in at least 2 batches. Pour a good layer of oil into a large frying pan – it should be about 0.5cm deep.
Drop large tablespoonfuls of the fritter mixture into the oil. These little morsels are cooked in the same way as a pancake – slowly, over a medium heat for 3–4 minutes, until brown around the edges.
Turn the heat down if the fritters cook too frantically. Turn the fritters over and leave to cook for another few minutes until they’re brown and crispy.Move the cooked fritters into a roasting tin and pop.
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