I had Colcannon with salmon for dinner the other night and made these lovely fritters the following day with the leftover mashed potatoes and an ear of corn that was growing old in my fridge. Coming off the frying pan golden brown and smelling delicious, they were devoured with gusto. I think the best meals are often created in a spontaneous manner with whatever you happen to have or whatever that needs using up in storage. This is one of them. Serve fritters with some tomato relish/chutney if you like.
Makes 8
INGREDIENTS
- 1 cup cold mashed potatoes
- 1 cup cooked corn kernels (fresh or tinned)
- ⅓ cup shredded cheddar cheese
- ¼ cup chopped spring onions
- 1 large egg, beaten
- ½ cup plain flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- a sprinkle of freshly ground black pepper
- olive oil
METHOD
- In a large mixing bowl, combine mashed potatoes, corn kernels, cheddar cheese, spring onions, egg, flour and baking powder. Season with salt and pepper.
- Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat until hot. Swirl it around to coat the pan. With a large spoon, drop a quantity of the potato mixture into the pan in several places, leaving a little space in between, and flatten them slightly with a spatula. Let them fry for 2-3 minutes each side until golden brown. Add more oil if needed. Remove and drain on paper towels to absorb excess oil. Repeat Step 2 until all the mixture has been used up.
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