- 450g Maris piper or King Edward potatoes, peeled and grated
- 1 medium white onion, thinly sliced
- 4 Arley’s chorizo sausages, sliced in half and then diced into small cubes
- 2 teaspoons smoked paprika
- Half a teaspoon chilli flakes
- 100g plain flour
- 5 tablespoons of Crack’d vegan egg or other vegan egg replacement
- Half a teaspoon of fine sea salt
- Half a teaspoon ground black pepper
- 50g fresh parsley, cleaned and finely chopped
- Vegetable oil for frying
1. Take the grated potatoes, wrap them in a tea towel and squeeze tight over the sink to release as much liquid as possible.
2. Add in a bowl with the sliced onion, cubed Arley’s Chorizo, smoked paprika, chilli flakes, flour, Crack’d or other vegan egg replacement, salt and black pepper.
3. Stir to combine thoroughly.
4. Heat enough vegetable oil to deep fry in a small saucepan to a medium-high heat.
5. Using a tablespoon of the mixture at a time, form the mixture into small fritters and fry in batches of 5-6 fritters for 2-3 minutes until crisp and golden.
6. Set aside on kitchen paper and once all cooked, top with the chopped parsley.
Roast garlic Mayonnaise
- 3/4 cup vegan mayonnaise
- Half a bulb of garlic
- Olive oil
1. Wrap the garlic and a small drizzle of olive oil in parchment paper or foil, and roast in the oven on 180c for 15-18 minutes, until the garlic is soft.
2. Allow to cool for 5 minutes and then peel the garlic, scraping the soft garlic into a bowl with the vegan mayonnaise.
3. Stir to combine and then serve with the Arley’s chorizo fritters.