Growing up my Mum always made fritters with left over Corned Beef. I must admit I was not a fan and they were probably the only thing that I refused to eat when they were put in front of me. I love corn fritters so I though I would try a meat fritter using the basic corn fritter recipe with a few additions. They turned out great and my Mum would be pleased to know I will now eat fritters. I made these with left over roast beef because to this day the idea of eating a corned beef fritters makes me shudder 🙂 but you can use any left over roast that you have (lamb, chicken or heaven forbid corned beef) and if you are looking for a vegetarian option try substituting meat for chick peas. Enjoy 🙂
Roast Beef Fritters
- 1 cup roast beef, diced
- 1 onion, diced
- 1/2 cup parsley, thinly sliced
- 1 teaspoon garlic
- 1/2 teaspoon paprika
- 1 cup left over vegetables ( I had leftover roast sweet potato) or frozen vegetables (defrosted)
- 3 eggs
- 2 cups wholemeal flour
- 2 teaspoons baking powder
- 1 – 1 1/2 cups milk
- salt and pepper to season
In a large mixing bowl whisk eggs. Add flour, baking powder and milk. Whisk until smooth. Add garlic, onion, parsley, paprika, roast beef and vegetables and stir until well combined. Heat 2 tablespoons of rice bran oil in a large non stick pan and fry fritters until puffed and golden on each side.