Potato and Chorizo Fritters

potato and chorizo fritters

Potato and Chorizo Fritters



500 g Carisma potatoes, peeled, grated and squeezed to remove liquid

100 g chorizo sausage finely chopped

1 tsp chopped rosemary

2 cloves garlic, chopped

1 egg, lightly whisked

2 tablespoons gluten free plain flour

Jar aioli




Combine potato, chorizo, rosemary, garlic, egg and flour. Season to taste.

Heat a large non-stick frypan over medium heat.  Cook ¼ cupfuls of mixture for 4 – 5 minutes, until golden.

Turn and cook other side for 3 – 4 minutes, until golden and crisp.


Serve with salad leaves and aioli.

(Coles December 2013 Magazine)