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Keith Floyd

Beignets de viande

Meat Fritters

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Floyd on France
Floyd on France

By Keith Floyd

Published 1987

  • About

This is a good way to use the remains of roast chicken, beef, lamb or pork, or any flesh you fancy or happen to have in the larder.

Ingredients

  • 14 oz (400 g) cooked meat, very finely chopped
  • Salt and pepper
  • Oil

Method

First prepare choux pastry by boiling 10 fl oz (300 ml) water with the wine, butter and a pinch of salt

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