Crunchy Potato Fritters with Curried Butter
8
piecesServes
20
minutesPreparation Time
25
minCooking Time
Ingredients
- For the Potato
- 800 g potatoes, peeled and grated
- 1 medium leek, washed and grated
- 2 tbsp KEEN'S Traditional Curry Powder
- 1 egg, beaten
- 3 tbsp self-raising flour
- 1 cup oil
- For the Butter
- 100 g butter, softened
- 100 ml milk
- 1 tbsp KEEN’S Curry
- 2 tbsp coriander, chopped
Directions
- Preheat oven to 180°C. Combine the potatoes, leek, KEEN’S curry powder, egg and flour. Divide the mixture into 8 patties about ½ cm thick.
- Heat oil in a medium frypan until hot, then fry each fritter for 2 minutes on both sides.
- Drain the fritters on paper towel, then place on a baking tray and bake in the oven for 20 minutes.
- Whisk the ingredients for the butter together until light and fluffy. Serve each fritter with 1 tsp of the butter.
- Serving suggestion: serve with a soft poached egg or wilted spinach topped with the curried whipped butter.
Recipe Tip
Serving suggestion: serve with a soft poached egg or wilted spinach topped with the curried whipped butter.
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