Potato And Parmesan Fritters - cooking recipe

Ingredients

700 g potatoes, cut into chunks
1 large egg yolk
50 g parmesan cheese, finely grated
25 g plain flour, seasoned
2 -3 tablespoons vegetable oil, for frying
1 tablespoon capers

Preparation

Put potatoes in a pan of cold, salted water, bring to a boil and simmer 12-15 minutes or until tender. Drain well and pass through a ricer or sieve set over a bowl.
Add egg yolk, cheese, and lots of seasoning to the potato and beat inches.
Divide into 8 equal balls and flatten into little cakes.
Tip the seasoned flour onto a plate and coat the potato cakes in the flour.
Add oil to a large frying pan (it should cover the base - you may need to add more than stated) and set over a medium heat. Fry potato cakes in batches for 2 minutes each side until golden and hot throughout. Drain on kitchen paper.
Increase heat and fry capers until really crisp, but for no more than a minute. Drain on kitchen paper.
Lift the cakes onto warm plates, scatter with capers and serve with salsa verde and lemon wedges.