Lamb Medallions Served on Corn and Feta Fritters Topped with Fennel Tzatziki

By Silver Fern Farms
Lamb Medallions Served on Corn and Feta Fritters Topped with Fennel Tzatziki
Preparation Time
15min
Cooking Time
20min
Serves
3-4
Difficulty
Moderate
Rating
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Ingredients

Lamb

  • 1 pack Silver Fern Farms Lamb Medallions
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 2 cloves garlic, crushed
  • 2 Tbsp oil
  • Sea salt and ground pepper to season

Sweet corn, Zucchini and Feta Fritters (Makes 8)

  • 1 cup self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 eggs, separated
  • ½ cup milk
  • 2 sweet corn cobs, husks, and kernels removed
  • 2 zucchini, grated
  • 3.5oz feta, crumbled
  • ¼ cup mint, finely chopped

Method

Corn & Feta Fritters: combine flour, baking powder, and salt in a large bowl. Whisk the egg yolks and milk together. Pour into the dry ingredients and mix to combine. Add corn kernels, zucchini, feta, and mint to the batter.

Whisk egg whites until stiff peaks form and fold into the mixture. Heat 3-4 tablespoon of oil in a frying pan and cook spoonfuls of the batter in batches until golden on each side.

Lamb: rub the medallions with paprika, coriander, cumin, garlic, and oil. Season with salt and pepper. Pan fry over a medium-high heat for 3-4 minutes each side. Move to a warm plate, cover with tin foil, and leave to rest for 5 minutes.

Slice across the grain and serve the lamb medallions on the fritters topped with a fennel tzatziki.