SPICY POTATO FRITTERS
PREP TIME: 15 MINS
COOKING TIME: 30 MINS
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
1. 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.
2. 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.
3. 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.
4. Serve fritters with tomato salsa, sour cream and avocado.
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