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Ingredients:
For the fritters:
Directions:
For the fritters:
Source: Little Grazers
For the fritters:
- about 1 lb. potatos, peeled a roughly chopped
- 1 large carrot, grated
- 1 small onion, finely chopped
- 2 teaspoons of mixed herbs
- pinch of black pepper
- olive oi
- 1 cup of plain tomato sauce
- 1 cup of no added salt chicken stock
- 1 clove of garlic crushed
- 1 small onion finely chopped
- 1 small carrot finely chopped
- splash of balsamic vinegar
Directions:
For the fritters:
- Steam potatoes until fork tender (steaming reduces water the content and makes everything hold together better). Remove from saucepan, mash and set aside.
- Drizzle a frying pan with some olive oil over medium heat and add the onion and grated carrot. Fry for a few minutes to soften. Sprinkle with the mixed herbs and a little black pepper.
- Combine with mashed potato and mix all ingredients together well. Form into equal size cakes.
- Refrigerate for an hour or so to firm up.
- These can then either be shallow fried with a little bit of oil, or can be placed on parchment paper on a baking tray and baked at 400 degrees until golden on each side. Approx 20-30mins.
- Drizzle a frying pan with a little bit of olive oil, add the onion, garlic and carrot and fry for a few minutes to soften.
- Add the tomato sauce and stock, bring to a boil and simmer, covered for approx 20 mins until sauce reduces down. Add to a blender and blend till smooth.
- This can be served warm or cold. Refrigerate or freeze any extra sauce for another day.
Source: Little Grazers
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