Minty lamb balls from Far Flung Floyd: Keith Floyd's Guide to South-East Asian Food (page 194) by Keith Floyd

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on January 24, 2021

    These were nice: the glaze gave a lovely taste and finish. I think I overcooked them slightly though as they were not as tender as I would have liked. If I made them again I'd probably shallow fry instead of deep fry.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.