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

Publish Date
Tuesday, 24 February 2015, 10:47AM

Preparation time: 15 mins
Cooking time: 20 mins
Serves: 3-4

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-rising 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
100g feta, crumbled
¼ cup mint, finely chopped

Sweet Corn, Zucchini and Feta Fritters:

  1. 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.

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


  1. 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.

  2. Remove to a warm plate, cover with tin foil and leave to rest for 5 minutes.

  3. Slice across the grain and serve the lamb medallions on the fritters topped with a Fennel Tzatziki

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