Potato and Chorizo Fritters

Ingredients 1kg potatoes, peeled cubed 2 large eggs, separated 100g chorizo sausage * - or other spicy sausage - finely chopped 2 spring onions, finely chopped 5ml paprika 250ml self-raising flour - or plain flour + 2 tsp baking powder sunflower oil, for deep frying Method Boil the potatoes in salted water until soft. Drain and then spread them out on a tea towel and leave to dry out for five minutes. Mash the potatoes and then stir in the egg yolks, chorizo, spring onions, paprika, salt to taste and the flour. Beat the egg whites in a separate bowl until soft peaks form. Fold into the mashed potato mixture, a little at a time. Heat the oil in a deep-fat fryer or saucepan over a medium heat. Once the oil is hot, drop teaspoonfuls of the mixture carefully into it. You will only be able to fry a few at a time. Fry for about three minutes per batch until they are golden and crisp and cooked through. Remove from the oil and drain on absorbent paper. Repeat with the remaining batter and keep the cooked fritters warm in a preheated oven. Serve as soon as possible after frying.

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