Name: Lamb’s brain fritters with tomato-cardamom sauce
Yield: Serves 4
Cuisine: Australian
Ingredients: 2 eggs, beaten; 1 tablespoon plain/all-purpose flour; sea salt; 2 tablespoons shredded flat-leaf parsley; 2 tablespoons diced tomato; 60 g/2 oz rocket/arugula leaves; vegetable oil, for deep-frying; 4 sets lamb’s brains; freshly ground white pepper; 125 ml/4 fl oz Tomato-cardamom Sauce; 2 tablespoons fine breadcrumbs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 sets lamb’s brains
1 tablespoon plain/all-purpose flour

Method

Poach lamb’s brains in simmering water for 2 minutes. Remove from heat and plunge into ice-cold water to stop cooking.
Separate lobes and peel brains, discarding membrane. Slice each lobe in half lengthwise. Dust pieces in flour, then dip in beaten egg and coat with seasoned breadcrumbs. Rest on paper towel until ready to cook.
Heat tomato-cardamom sa

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of