Lamb’s brain fritters with tomato-cardamom sauce

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

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

Oceania
Australia
Main course

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