Ingredients
- 500g starchy potatoes, peeled and chopped
- 1 cup frozen peas, thawed
- 2 eggs, lightly beaten
- 1/3 cup rice flour
- 2 spring onions, finely sliced
- 2 teaspoons Chooki's Vinegar Chicken Salt, plus extra to finish
- 2 tablespoons olive oil
- Dill Yoghurt:
- 3/4 cup Greek yoghurt
- 1 tablespoon chopped dill
- Lemon wedges, to serve
Difficulty: Easy | Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
These little fritters are crisp on the outside, soft in the middle, and properly good for a cold lunch or easy dinner. Chooki's Vinegar Chicken Salt gives the peas and potato that sharp chip-shop hit without needing a deep fryer.
- 500g starchy potatoes, peeled and chopped
- 1 cup frozen peas, thawed
- 2 eggs, lightly beaten
- 1/3 cup rice flour
- 2 spring onions, finely sliced
- 2 teaspoons Chooki's Vinegar Chicken Salt, plus extra to finish
- 2 tablespoons olive oil
- Dill Yoghurt:
- 3/4 cup Greek yoghurt
- 1 tablespoon chopped dill
- Lemon wedges, to serve
Step 1: Boil
Boil the potatoes in salted water for 12 minutes, or until tender. Drain well, let the steam run off for 2 minutes, then roughly mash so there are still a few small chunks.
Step 2: Mix
Fold through the peas, eggs, rice flour, spring onions and Chooki's Vinegar Chicken Salt. The mix should hold together when pressed. If it feels loose, add another tablespoon of rice flour.
Step 3: Fry
Shape into 8 fritters. Heat the olive oil in a non-stick pan over medium heat, then cook the fritters for 3 to 4 minutes each side until golden and crisp.
Step 4: Serve
Stir the yoghurt and dill together. Serve the fritters hot with dill yoghurt, lemon wedges, and a tiny extra pinch of Chooki's Vinegar Chicken Salt while the surface is still warm.
Tip: Let the potato steam dry before mixing. Less moisture means the fritters brown properly instead of going soggy in the pan.
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