Potato & Corn Fritters

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SERVES:

Prep Time:

15 MINUTES

Cook Time:

8-10 MINUTES

Got leftover mashed potatoes taking up fridge space? These potato and corn fritters are your answer. They're crispy on the outside, soft and savoury in the middle, with pops of sweet corn and a bit of heat from jalapeño. Dead easy to make, endlessly adaptable, and gone in minutes. Serve them as a snack with spicy mayo, pile them up for lunch, or slot them in as a side dish. They work with BBQ corn, tinned corn, or even frozen - whatever you've got.

_INGREDIENTS:

2 cups cooked mashed potatoes (cooled)
½ red onion, finely diced
1 Tbsp jalapeño, finely chopped
1 cup corn (cooked or raw)
½ cup grated cheese
1–2 Tbsp chopped fresh coriander
½ cup self-raising flour
Salt & pepper, to season
Oil, for cooking

_{TO SERVE:}

2 Tbsp mayonnaise1
tsp sriracha or chipotle paste

_{INSTRUCTIONS:}

Add the mashed potatoes, red onion, jalapeño, corn, cheese, coriander, salt, and pepper to a large bowl.
Mix well, then add the self-raising flour and combine until everything comes together.
Using your hands, form the mixture into small patties.
Heat a large pan with enough oil to cover the base. Once the oil is hot, carefully add the patties.
Cook for 3-4 minutes on each side, until golden brown and crisp.
Remove from the pan and drain on kitchen paper.
Mix the mayo with sriracha or chipotle paste and serve on the side. Best eaten straight away while hot and crispy.

wonkybox

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