Saturday, 28 July 2012
“Ayer’s Rock Oysters”, as Ruby Borrowdale called them in the 1960s, are both a wholesome breakfast and a great use of leftovers. I called my husband Les down from his shed to cook up these fritters this morning, using some lamb we had for dinner last night. We made smaller ones for the second batch and I served them up with a Golden Circle Sweet and Sour Sauce. These oddly named fritters would be wonderful camping fare, Anne.
Ayer’s Rock Oysters.
1 jar Golden Circle Sweet-Sour Sauce, 2 cups self-raising flour, 1 tsp salt, 1 beaten egg, 1 ½ cups milk, 1 tblsp tomato sauce, 1 cup diced cooked meat, 1 rasher crisped bacon, chopped, 1 tblsp chopped onion.
Sift together dry ingredients. Gradually add combined egg, milk and tomato sauce, beating until smooth. Stir in meat, bacon and onion. Drop from tablespoon into hot buttered pan, fry until golden brown. Heat the Sweet-Sour Sauce and spread over the fritters. Serve hot.