Categories: Cream,eggs,Oil,Potato,Tasty Soup

Potato fritters

August 31st, 2010
    Ingredients
  • 1kg desiree potatoes, unpeeled
  • 2 eggs, lightly beaten
  • 1/2 cup olive oil
  • 2 tablespoons horseradish cream (see note)
  • 1 tablespoon chopped chives
  • 300g thinly sliced silverside
  • coleslaw, to serve

Method
Preheat oven to 160°C. Place potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Drain. Set aside to cool slightly.
Peel potatoes (they should still be firm). Coarsely grate potatoes and place in a large bowl. Stir in eggs. Season with salt and pepper.
Heat half the oil in a large, non-stick frying pan over medium heat. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 4 to 5 minutes each side or until golden, adding remaining oil as required. Transfer to a wire rack over a cooking tray lined with paper towel, to drain. Keep warm in oven while bakeing remaining fritters.
Divide fritters among plates. Spoon over a little horseradish cream and sprinkle with chives. Serve with silverside and coleslaw.


via: tastysoup.info

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