Aylene’s Leek and Potato Fritters

This recipe makes around 20 fritters. Serve with the dip below and with crispy kale or lettuce leaves or even add a chopped boiled egg.  Store well in the fridge and freezer.

Fritter ingredients

1 tablespoon olive oil

4 large tatties

3 leeks chopped finely

1 carrot grated

1 teaspoon chilli powder

1 teaspoon turmeric

1 teaspoon English mustard

Salt and pepper

1 egg beaten

Breadcrumbs

Dip – 2 tablespoons yoghurt, teaspoon of mint sauce, ½ teaspoon of cumin, cucumber – mix

  1. Boil and mash your tatties
  2. Slice you leeks thinly and fry in the oil, after 5 mins add your carrot and add all the spices, mustard, salt and cook until soft.
  3. Take off the heat and mix through your potatoes
  4. Roll into balls, dip into egg first then your breadcrumbs
  5. Fry in olive oil until brown and crispy