Spicy Potato Fritters
COOKING TIME: 25 min
-100gm bacon, finely chopped
-1 clove garlic, peeled and crushed
-1 long red chilli, deseeded and finely chopped
-600gm Spud Lite potatoes, grated and squeezed
-2 spring onions, finely sliced
-1 cup corn kernals
-1/4 cup coriander leaves, finely chopped
-1/2 cup plain self-raising flour
-1/2 cup grated cheddar cheese
-1/4 cup parmesan cheese
-2 extra-large eggs, lightly beaten
-salt flakes and freshly ground black pepper
-1/4 cup olive oil
1/3 cup tomato salsa
1/4 cup sour cream
Avocado, deseeded and diced
Heat 2 teaspoons olive oil in a medium frying pan over medium heat. Add bacon, garlic and chili, stirring until well coated. Cook for 2 minutes. Remove from heat and allow to cool.
Place grated, squeezed potato to a large mixing bowl with cooled bacon mixture, spring onions, corn, and coriander, stirring until well combined. Now add flour, cheddar, parmesan, eggs, salt, and pepper, stirring until combined.
Heat 1 tablespoon olive oil in a large non-stick frying pan, over medium heat. Add ¼ cups of potato mixture in batches of four and cook for 4 minutes on each side or until golden and cooked through. Add extra oil between batches, as required.
Serve fritters with tomato salsa, sour cream and avocado.
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Virginia SA 5120
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