Potato and salami fritters with relish
6/7/2008
Ingredients
| 750 g | Potatoes, Agria |
| 100 g | Salami |
| 4 | Spring onions |
| ¼ cup | Parsley, fresh |
| 1 to taste | Salt & freshly ground pepper |
| 2 cm | Olive oil |
| 1 to serve | Chutney |
Directions
- 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.
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