Potato and Ham Fritters

Equipment

• Large mixing bowl
• Box grater
• Frying pan (non-stick recommended)
• Slotted spoon
• Paper towels
• Kitchen thermometer (optional)

Ingredients

• 500 g (1 lb) cooked potatoes (mashed or finely grated, cooled)
• 200 g (7 oz) cooked ham, finely chopped
• 1 small onion, finely grated
• 2 large eggs, lightly beaten
• 60 g (½ cup) plain/all-purpose flour (plus extra for dusting)
• 50 g (½ cup) grated cheese (Cheddar or Gruyère)
• 2 spring onions (scallions), finely sliced
• 1 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika (optional)
• ¼ tsp garlic powder

• 4–6 tbsp vegetable or sunflower oil (or enough to shallow-fry)

• Sour cream or Greek yoghurt
• Sweet chilli sauce or applesauce
• Fresh chives or parsley
• Lemon wedges

Instructions

Step 1 — Prepare the Base (5 minutes | Low intensity)

1. If using raw potatoes, peel and coarsely grate them, then squeeze out excess moisture in a clean tea towel. If using leftover mashed potato, ensure it is cold and firm. Place the potatoes in a large bowl.

Step 2 — Combine the Ingredients (5 minutes | Low intensity)

1. Add the chopped ham, grated onion, beaten eggs, flour, grated cheese, spring onions, parsley, Dijon mustard, salt, pepper, smoked paprika, and garlic powder to the potatoes. Mix with a wooden spoon or your hands until fully combined. The mixture should hold together when pressed — if it feels too wet, add 1–2 tbsp more flour.

Step 3 — Shape the Fritters (5 minutes | Low intensity)

1. With damp hands, shape the mixture into 12 equal patties, roughly 6 cm (2½ in) wide and 1.5 cm (½ in) thick. Lightly dust each side with flour to help them crisp. Place on a plate and chill for 10 minutes if time allows (this helps them hold shape).

Step 4 — Heat the Oil (3 minutes | Medium intensity)

1. Pour 1 cm (½ in) of oil into a large frying pan and heat over medium heat (160–170°C / 320–340°F) . Test with a small crumb of mixture — it should sizzle gently, not aggressively. If the oil is too hot, the outside will burn before the inside heats through.

Step 5 — Fry the Fritters (12–15 minutes total | Medium–High intensity)

1. Carefully place 3–4 fritters into the pan, leaving space between them. Fry for 3–4 minutes per side until deep golden brown and crisp, turning once with a slotted spoon. Maintain a steady medium heat — adjust if browning too quickly. Work in batches to avoid crowding the pan (which lowers the oil temperature and makes fritters greasy).

Step 6 — Drain and Rest (2 minutes | Low intensity)

1. Transfer cooked fritters to a plate lined with paper towels. Sprinkle with a pinch of sea salt while hot. Keep warm in a 100°C (200°F) oven while frying the remaining batches.

Step 7 — Serve (1 minute | Low intensity)

1. Arrange on a warm platter and garnish with fresh chives or parsley. Serve immediately with sour cream, sweet chilli sauce or applesauce, and lemon wedges on the side.

Nutrition

Calories: ~385 kcal · Protein: 19 g · Fat: 22 g · Carbohydrates: 28 g · Sugar: 2 g · Sodium: ~780 mg