Bacon and potato patty fritters

I often wonder how cafés decide on their menus – do they copy what other popular cafés serve, or maybe they focus on what their chef’s specialties are? Problem is, when the chef departs, does the new chef have to keep making the same things? Not sure why I’m wondering about something like this, it’s not like I'll be opening a café or anything.

It does lead me to ponder: why do I usually order fritters if they are on a café menu? There is a local café here (All About Romanas) that serves some amazing corn fritters with a sweet tomato salsa. Mmm, mmm! The corn fritters at bill’s in Surry Hills are also pretty great. Give me a good fritter and I’m happy.

Looking back through some of these blog posts, it’s clear I’ve become a bit of a fritter freak. Well, they are pretty easy to make, and fritters (or patties, if you prefer), do have that hearty homemade vibe about them. They’re also ideal for lunch the next day, if there are any leftovers. Here’s a recipe for bacon and potato fritters/patties because I couldn’t find a corn fritter one.

Maybe I should rename this blog "Ooh, Look... Fritters!". Because fritters are becoming the love of my life.

 ~ Fritter Gal, out.


Bacon and potato fritters
Serves 4

Ingredients
100g bacon, chopped
500g (1 lb) desiree potatoes, peeled and chopped
1 tblsp wholegrain mustard
1/3 cup fresh breadcrumbs
2 tblsp chopped chives
1 egg, lightly beaten
2 tblsp plain flour
Rice bran oil or sunflower oil, to shallow-fry

Method
1. Place a frypan over medium-high heat. Add the bacon and cook, stirring, until golden but not too crisp. Drain on paper towel.
2. Cook the potatoes by placing the potatoes in a saucepan of cold water with a little salt added. Bring to the boil and cook until tender, about 12-15 minutes. Drain and cool.
3. Transfer the potato to a bowl and roughly mash. Add the mustard, breadcrumbs, chives and beaten egg. Season with salt and pepper. Mix well to combine. Fold in the bacon pieces.
4. Use damp hands to shape the potato mixture into patties about 2cm (1½“”) thick. Dust lightly with flour.
5. Heat about 1cm (½“)of the oil in a large frypan over medium heat. Cook the patties for about 3-4 minutes on each side, or until golden. Drain on paper towel. Serve with salad and lemon wedges to squeeze over.

recipe adapted from delicious (dec 2011/jan 2012)

Simple: peel the potatoes, mash the potatoes (add mustard and egg), form the potatoes into patties, shallow-fry the patties

Serve the fritters/patties with some greenery and lemon. And maybe a little mayonnaise.

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Here's the latest Tabitha vs Henry installment.

*Cue Jaws music*

Henry's sneaky approach resulted him being hissed at by Tabitha.

Only a pane of laminated glass prevented an all-out cat fight from developing.