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Potato and chorizo fritters with almond sauce
Potato and chorizo fritters with almond sauce
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Prep Time:
90 minutes
Cook Time:
18 minutes
Total Time:
108 minutes
Ingredients:
  • 1 large (about 225g) potato, peeled
  • 1/2 hot chorizo sausage, finely chopped
  • 20.00 ml chopped flat-leaf parsley
  • 1 egg
  • 40.00 ml plain flour
  • 55g cheese
  • Plain flour, extra, to dust
  • Olive oil, to shallow fry
  • 1 thick slice (about 60g) Italian-style bread, crust removed
  • 40g almond meal
  • 1 garlic clove, crushed
  • 31.50 gm lemon juice
  • 80ml olive oil
Instructions:
  • Boil the potato until just tender. Drain and let it cool slightly. Grate the potato and combine with chorizo, parsley, egg, flour, and cheese in a bowl. Season with salt and pepper, mix well. Shape mixture into 8 balls, flatten slightly into patties. Chill in the refrigerator.
  • Prepare the almond sauce by soaking bread in cold water until soft, then squeeze out excess water. Blend the bread with almond meal, garlic, lemon juice, and 2 tablespoons of water in a food processor until smooth. Slowly drizzle in the oil with the motor running until fully combined. Season with salt and pepper. If needed, whisk in a touch of water for desired consistency as the sauce thickens over time.
  • Coat patties generously with flour. Heat olive oil in a large frying pan until it reaches a depth of 2cm. Fry patties over medium heat for 2 minutes on each side until golden and fully cooked. Drain on paper towel-lined plate, then serve promptly with almond sauce.

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