Potato and Cauliflower Fritters

INGREDIENTS

225g/8ozs floury potatoes, diced 225g/8ozs cauliflower florets

35g/11/4oz freshly grated Parmesan cheese 1 egg, plus 1 extra egg white, for coating 3 - 4 tbsp vegetable oil, for frying

Paprika, for dusting (optional)

Salt and pepper

Crispy bacon rashers, chopped, to serve.

METHOD

1 - Cook the potatoes in a large saucepan of boiling water for 10 minutes until cooked through. Drain well and mash.

- Meanwhile, cook the cauliflower florets in a separate saucepan of boiling water for 10 minutes. Drain thoroughly.

- Mix the cauliflower florets into the mashed potato. Stir in the Parmesan cheese and season well with salt and pepper.

- Separate the whole egg and beat the yolk into the potato and cauliflower.

- Lightly whisk both the egg whites in a clean bowl, then carefully fold into the potato and cauliflower mixture.

6 - Divide the potato and cauliflower mixture evenly into 8 portions and then form them into rounds.

7 - Heat the vegetable oil in a frying pan over a medium heat. Add the fritters and cook for 3 - 5 minutes, turning once half-way through the cooking.

8 - Dust the cooked fritters with a little paprika, if wished, and then serve them immediately accompanied by the crispy chopped bacon.