Alive and Cooking

Potato Flake Fritters

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(Serves 4-6)

10 small flake fillets
500g mashed potato
6 cornichons (baby gherkins), chopped
8 capers, chopped
1 tsp white pepper
1 egg
100g butter, room temperature
Splash of extra virgin olive oil
Sunflower oil, for deep frying


Warm a pan with the butter and extra virgin olive oil. Add the fish and cook all the way through for 4-5 minutes.

In a large mixing bowl, combine the mashed potato, cornichons, capers and white pepper.
Add the cooked flake to the mashed potato and mash through until well combined. Add the egg and stir through.

Place a spoonful of the fritter mixture into hot oil and fry until golden brown. Drain on absorbent paper.