Potato and salami fritters with relish
|750 g||Potatoes, Agria|
|¼ cup||Parsley, fresh|
|1 to taste||Salt & freshly ground pepper|
|2 cm||Olive oil|
|1 to serve||Chutney|
- Cook peeled and coarsely chopped mashing potatoes, such as Agria in boiling, salted water for 10 minutes or until tender. Drain well and mash, then set aside to cool.
- Stir coarsely chopped salami, chopped spring onions and chopped fresh parsley into the potatoes. Season well with salt and pepper. Form mixture into 12 thick patties.
- Heat a nonstick frying pan and add a little oil, gently frying fritters in batches over a medium heat for 3 to 4 minutes on each side until they appear golden brown, adding a little more oil, as necessary.
- Drain fritters on paper towels and keep warm while you fry the remaining fritters. Serve with relish or chutney on the side to spoon over.