Potato mushroom fritters
A simple side dish that is so quick to make on a weeksday. Add fried onions and garlic to the fritters, giving that extra touch!
Makes about 15
3 medium potatoes, peeled and cut into quarters
30 ml butter or margarine
125 g (½ punnet) button mushrooms, sliced or coarsely chopped
1 extra-large egg, beaten
80 ml (⅓ cup) cake flour
30 ml chopped fresh chives or 10 ml dried
salt and freshly ground black pepper to taste
cooking oil for shallow-frying
1. Boil potatoes in salted water until tender and drain. Mash potatoes until creamy.
2. Melt butter in a medium, heavy-based frying pan. Add mushrooms and sauté lightly. Remove from heat.
3. Add mushrooms, beaten egg, flour, chives and seasoning to mashed potatoes. Mix well.
4. Heat oil in the same frying pan. Gently drop tablespoonsful of mixture into the hot oil. Fry on both sides until golden brown. Remove from oil and drain on paper towel. Serve warm.