Photo: Emiliano Vittoriosi
Spring lamb belly fritters, spinach and anchovy mayonnaise
19 ingredients
Serves 8 as a starter
openrecipes
Lamb breast is slow cooked until it's very tender, then coated in breadcrumbs and deep fried.
Estimated Nutrition (whole recipe, rough)
1364
Calories
81g
Protein
46g
Fat
157g
Carbs
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Seed | not in our table | 0 |
| Liquor | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- , for frying oil
- 2 lamb breasts
- 1 garlic
- 2-3 sprigs thyme
- 4 banana shallots
- 2 litres/3½ pints brown chicken stock
- 50g/1¾oz white wine vinegar
- 50g/1¾oz sugar
- 1 tsp fennel seeds
- 1 banana shallot
- 100g/3½oz flour
- 6 medium free-range egg yolks
- 100g/3½oz Japanese panko breadcrumbs
- 2 medium free-range egg yolks
- 30g/1oz anchovies
- ½ tbsp Dijon mustard
- 1 tbsp pickling liquor (from the shallots)
- 200ml/7fl oz rapeseed oil
- 50g/1¾oz baby leaf spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes