Lamb brain fritters with egg salad

Nose-to-tail cooking is making a comeback with dishes featuring offal becoming more and more popular. This is a dish Michael Diacono remembers from his childhood.

Lamb brain fritters with egg salad


  • 300g lamb brains
  • Handful parsley
  • Salt and pepper
  • 3 eggs

Egg salad

  • 2 hard-boiled eggs
  • Handful pistachios, finely chopped
  • Handful capers, finely chopped
  • Handful parsley, finely chopped
  • Pepper


  1. Boil the lamb brains in salted water for approx. 12 mins until cooked through. Drain.
  2. Add the brains to a food processor with the parsley and season with salt and pepper.
  3. Add the eggs and mix well.
  4. In a pan melt the butter with a little olive oil.
  5. When the fat is hot, add tbsps of the brain batter to the pan and allow to cook until set on one side, approx 3 mins.
  6. Flip over and cook on the other side.
  7. To make the egg salad, separate the whites from the yolks and finely chop the whites.
  8. Add the pistachios, capers and parsley and season with pepper only.
  9. Add a little olive oil and mix well.
  10. Chop the egg yolks and put in a separate bowl.
  11. Serve the fritters topped with egg salad and sprinkle over the chipped yolks.
  12. Add a little fresh parsley and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 10 June 2017.

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