PREP: 10 mins
COOK: 10 mins
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Chop the white cabbage very finely and grate the carrots. Pour the vinegar over them, mix and leave to rest.
Beat the eggs in a deep dish with salt, pepper and the garlic powder.
Cut the steaks into sticks, season and roll them in the flour. Pat them to remove any excess, then dip into the beaten eggs and finally the panko breadcrumbs.
Heat the oil to 180°C.
Mix all the ingredients for the sauce in a bowl. Add the yoghurt if you would like it more creamy.
Fry the lamb fingers until golden and then drain them on kitchen paper.
Serve with the sauce and cabbage and carrot salad.
If you have time, leave the breaded fingers to rest in the fridge for one hour before frying them, as this will give you an even crispier crust.
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