Cabbage, Potato, Pesto and Bacon Fritters
- 500g of Peeled, Quartered Potatoes
- 125g Bacon Lardons (or rashers cut into small pieces)
- 180g Thinly Sliced Green Cabbage
- 3 Tbsp. of Pestle + Mortar Green Pesto
- 2 Spring Onions Finely Sliced
- 1 Tbsp. of Oil for Frying
- 2 Tbsp. of Greek Yoghurt
- A Sprinkling of Spring Onion
- And, Salt and Pepper to Taste
Add the prepared potatoes to a large pan of salted water. Bring it to the boil and cook for around 10 minutes until the centres are cooked. Drain well in a colander leaving them for about 5 minutes to ensure no extra water remains. Mash the potatoes and set aside.
Cook the bacon lardons in a heated pan over a medium heat until browned (about 3-4 minutes) remove them and drain on kitchen paper.
Add the cabbage to the same pan without wiping it and cook for about 3 minutes until slightly softened, then remove.
Add all the ingredients including the pesto to a large bowl and mix well. With wet hands form the mix into round discs about ½ inch thick.
Heat a pan and add some oil (rapeseed is a good option due to its higher burning point). Cook the fritters in batches (keeping cooked ones in a very low warm oven) on medium for 3 minutes or so on each side until they are golden brown.
Serve immediately topped with some Greek yoghurt and a sprinkling of spring onion.
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