Goats' cheese fritters
( SERVES 4 )

NZ Woman's Weekly 17/11/2011

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These are great as a pre-dinner nibble with wine, or as a starter with green leaves and dressing.

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Grate potatoes and transfer to a bowl. Cover with cold water and leave to soak for 15 minutes.
Drain and gently pat dry with paper towels.
Crumble cheese and mix with yolks until smooth and creamy. Add chives and season.
Add potatoes to cheese mixture, combine well.
Place egg whites into a bowl and whisk to stiff peaks. Gently fold this into potato mixture.
Heat oil in a frying pan over a high heat. Drop 1-tablespoon amounts of mixture into pan.
Cook for 3 to 4 minutes until golden in colour. Drain on paper towel. Serve while still warm.