Crispy Potato & Courgette Fritters with Tomato & Sweetcorn Salsa

Ingredients

• 500g medium potatoes, grated
• 1 small onion, grated
• 1 medium courgette, coarsely grated
• 1 large egg, beaten

Tomato & Sweetcorn Salsa

• 2 tomatoes
• 4 tbsp sweetcorn
• 1 small red onion, finely chopped
• 1 tsp olive oil
• 1 tsp red or white wine vinegar

Method

1. Break up the rosti into a bowl and add the grated onion. Put the grated potato and courgette onto a thick layer of kitchen paper and press out excess water, add the onion and mix well with the egg.
2. Take a large spoonful of the mixture and press into a rough ball in the hands, then place on a baking sheet. Repeat with the rest of the mixture to make 12 potato cakes. Bake in the oven 225˚C/425˚F/Gas 7 for 20 minutes until crisp
3. Meanwhile make the salsa by cutting the tomatoes into small dice and mixing with the rest of the ingredients
4. Using a fish slice lift the potato cakes off the baking tray and serve with the salsa and a crisp green salad.

More Main Meals

Next Crushed Potatoes with Capers, Lemon & Smoked Salmon
Previous Tuna & Potato Layer