Potato Fritters

Ingredients

• 3 potatoes
• 3 ozs. cooked mutton or lamb
• 3 leaves mint
• 3 drops vinegar
• salt
• pepper and cayenne to taste
• 1 teaspoonful butter
• 1 teaspoonful flour
• 2 tablespoonfuls water
• 1 pint fritter batter

Method

1. 1

   Parboil the potatoes.

2. 2

   Mince the mutton and the mint to a paste.

3. 3

   Melt the butter in a small pan, stir in the flour, add the water, minced mutton, vinegar, salt, pepper, and cayenne, mix all to a paste and turn it out to cool.

4. 4

   Cut the parboiled potatoes into slices a quarter of an inch thick.

5. 5

   Spread a little of the paste on one slice and cover with a second in the form of a sandwich.

6. 6

   Dip these into batter and fry in deep hot fat until crisp.

7. 7

   Dish up, garnish with parsley, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 63. The excerpt below is the record exactly as published.

POTATO FRITTERS. 3 potatoes 3 ozs. cooked mutton or lamb 3 leaves mint 3 drops vinegar salt pepper and cayenne to taste 1 teaspoonful butter 1 teaspoonful flour 2 tablespoonfuls water i pint fritter batter

Cook this with the app: pantry check, scaling, and the assistant.