Potato Fritters

Cook time 30 mins
Servings 4


Vegetable oil, for deep-frying

3 Desiree potatoes

1 egg

1 tbsp Lighthouse Biscuit, Pastry & Cake Plain Flour

½ tsp baking powder

3 tbsp sour cream or crème fraiche

1 cup Gruyere or cheddar cheese

Pinch nutmeg

Salt and pepper

4 handfuls of rocket

1 tsp Dijon mustard

½ tbsp balsamic vinegar

¼ cup extra virgin olive oil

Zest of 1 lemon

Potato Fritters


Heat oil to 180C.

Peel and coarsely grate the potatoes and dry off excess moisture.

Mix the potato with the egg, flour, sour cream, cheese, nutmeg and salt and pepper.

Using a spoon, shape the potato mixture into rough balls and carefully lower into oil. Fry for 2-3 minutes until crispy and golden. Drain on paper towelling.

For the dressing- Whisk together the mustard and the vinegar. Slowly add the olive oil and season with salt and pepper.

Drizzle dressing on rocket and arrange fritters on top. Finely grate lemon zest over the fritters.