Corn and Potato Fritters
Ingredients
| 2 tbs oil | ||
| 1 small onion, thinly sliced | ||
| 1 garlic clove, crushed | ||
| 12oz potatoes | ||
| 1 (7oz) can corn | ||
| 1 tsp dried oregano | ||
| 1 egg, beaten | ||
| 1/2 cup Gouda cheese, grated | ||
| 2-4 eggs | ||
| 2-4 tomatoes, sliced | ||
| kosher salt and fresh cracked black pepper | ||
| sprigs of fresh parsley for garnish |
- Heat 1 tbs of the oil in a nonstick skillet. Add the onion and garlic and gently cook for several minutes until slightly soft. Do not burn. Remove from heat.
- Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, salt, pepper and the cook garlic and onion.
- Heat the remaining oil in the skillet.
- Divide the potato mixture in half and add to the pan to make 2 oval shaped cakes.
- Cook the fritters over low heat for about 10 minutes until golden brown, turning once.
- Sprinkle each fritter with the grated cheese and place under a broiler for 2-3 minutes.
- Meanwhile poach 1-2 eggs for each person.
- Transfer the fritters to warm plates and top with the eggs and sliced tomatoes.
- Garnish with parsley and serve.
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