Serves: 4

Ingredients:

• 1 cup (150 g) almond flour
• 1 cup (250 ml) milk
• 2 eggs
• 1 tbsp hot English mustard
• sea salt and cracked black pepper
• 300 g shredded slow-roasted lamb shoulder 
• 80 g finely shredded kale leaves
• 1 cup (120 g) frozen peas, thawed
• ½ cup finely chopped chives
• ¼ cup chopped mint leaves
• ½ cup (125 ml) extra virgin olive oil

Method:

Place the flour, milk, eggs, mustard, salt and pepper in a large bowl and whisk until smooth. Add the lamb, cavolo nero, peas, chives and mint and mix until just combined.

Heat a little of the oil in a large non-stick frying pan over medium heat. In batches, cook ⅓-cup (80ml) of the mixture for 2–3 minutes each side or until golden brown and cooked through, adding more oil as necessary. Serve with lemon wedges and tomato relish. 

They're best served hot and crispy from the pan, but you can keep them warm in an oven preheated to 140°C (275°F) while you make the whole batch.