Name: Chorizo and potato fritters
Cook time: 40 min
Total time: 40 min
Ingredients: 2 teaspoon vegetable oil; 1 (200g) chorizo sausage, chopped finely; 1 small_piece (80g) brown onion, chopped finely; 2 fresh small red thai chillies, seeded, chopped finely; 2 medium_piece (240g) zucchini, grated coarsely; 450 gram bintje potatoes, peeled, grated coarsely; 1 small_piece (250g) kumara, peeled, grated coarsely; 3 eggs, beaten lightly; 1 cup (150g) plain flour; 1 teaspoon sweet paprika vegetable oil, for deep-frying; 1/2 cup (120g) sour cream; 2 tablespoon sweet chilli sauce

Ingredients

2 teaspoon vegetable oil

1 (200g) chorizo sausage, chopped finely

1 small_piece (80g) brown onion, chopped finely

2 fresh small red thai chillies, seeded, chopped finely

2 medium_piece (240g) zucchini, grated coarsely

450 gram bintje potatoes, peeled, grated coarsely

1 small_piece (250g) kumara, peeled, grated coarsely

3 eggs, beaten lightly

1 cup (150g) plain flour

1 teaspoon sweet paprika vegetable oil, for deep-frying

1/2 cup (120g) sour cream

2 tablespoon sweet chilli sauce

Method

1.Heat oil in medium frying pan, cook chorizo, onion and chilli, stirring, until onion softens. Add zucchini, cook, stirring, 1 minute. Cool 10 minutes.

2.Meanwhile, make sweet chilli dipping sauce. Combine sour cream and sauce in small bowl.

3.Combine chorizo mixture in large bowl with potato, kumara, eggs, flour and paprika.

4.Heat oil in wok or large saucepan, deep-fry level tablespoons of the potato mixture, in batches, until fritters are browned lightly. Drain on absorbent paper, serve with sweet chilli dipping sauce.

You can also use russet burbank or spunta potatoes for this recipe.
Note

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Ingredients

Method

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