Roast beef fritters

This recipe comes from the divine Jennene Plummer at Woman’s Day magazine. I was looking for a leftovers meal to justify the expense of the roast beef fillet I cooked the other night. I knew Jennene had a great fritter recipe so I googled it. I made the fritters the night Sprog 1 jammed her finger in the car door so I was a bit wobbly and didn’t cook them all through properly. But the ones that got enough heat were delish.

Roast beef fritters

INGREDIENTS: 1 cup self-raising flour, 1 tsp cumin, 150ml water, 2 tblsps canola oil, 1 egg, separated, 1 tsp lemon zest, 2 cups chopped cooked beef, 1 grated zucchini, 2 chopped green onions.

METHOD: Combine water, half oil, egg yolk and zest. Add flour and cumin. Mix to form a smooth batter. Set aside for 15 minutes. Stir in beef, zucchini and onion. In a clean bowl, beat egg white until stiff peaks form. Gently fold into batter. Heat remaining oil in a large frying pan on medium. Working in batches, drop heaped tablespoonfuls of mixture into pan. Cook 2-3 minutes on each side, until golden and cooked through. Repeat with remaining batter, adding more oil to pan if required. Tomato sauce smiley faces optional!