11 May 2023
Leftover Lamb & Potato Fritters


This recipe came about after a roast dinner I cooked for my family. I overestimated the quantity and was left with an abundance of leftovers. So I decided to transform my day old ingredients into delicious fritters to enjoy over the week (they make a great on-the-go snack!).


This recipe works well with most cooked veg. You could use peas, sweet potato, cauliflower, or corn. Anything you need to use up. If you’re a vegetarian leave out the meat. Enjoy!



  • leftover roast lamb
  • roast potato
  • roast pumpkin
  • 2 eggs
  • 1/4 cup spelt flour (or regular)
  • Salt & pepper
  • dried herbs of choice (oregano or Italian herbs work well in this recipe)
  • Extra virgin olive oil



  1. Start by roughly mashing the potato and pumpkin in a large bowl.
  2. Add in small chunks of shredded lamb. You can just use your hands to roughly pull apart the lamb.
  3. Mix in the eggs, flour and seasoning. If mixture is too runny add more flour.
  4. Heat pan to a medium-high heat and pan fry fritters in olive oil until crispy. They only need a few minutes either side.


Store in the fridge for a few days or freeze for up to 3 months.


Kristen Djermanovic (nee Papathanasiou) is our Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner. 

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