Name: Potato Salad Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 3 small desiree potato (chopped, boiled, mashed and cooled); 1/2 cup green beans (finely chopped); 2 slices proscuitto (finely chopped); 1/2 zucchini (grated); 1 tablespoon Nuttalex (dairy free butter (optional)); 1 tablespoon almond milk; 2 tablespoons millet flour; coconut oil (to cook fritters)

Potato fritter recipe

This recipe is an example of what can happen when meal preparation goes wrong. I was making my famous potato salad to serve as a side dish for dinner while I was doing something, or lots of other things. I can’t recall what those things were but I completely forgot about the potatoes I had set to cook on the stove. When I did remember them they were far too over-cooked to be used for potato salad.

I hate to waste food and since I had all of the ingredients prepped and on hand for the salad I simply made something else with them and crossed my fingers that the requested potato salad would be forgotten when the fritters where tasted. You can never go wrong serving fritters to hungry children, or to anyone really! They were a great success and I’ve made them a couple of times since. The beans listed in the recipe are not normally featured in my potato salad recipe but as there were so many coming from our vegetable garden right now they were also added into the mixture.

Half our family is egg, dairy and gluten free so this recipe is also all of those things.

This is the recipe I turned into a family favourite from a potential disaster.

Potato Salad Fritters

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

In the process of a dinner disaster these fritters were created. Made with the ingredients intended for a potato salad they are now a family favourite recipe. Dairy, egg and gluten free

Course: Side, Side Dish

Servings: 10

Author: Kyrstie Barcak

Ingredients

3 small desiree potato chopped, boiled, mashed and cooled
1/2 cup green beans finely chopped
2 slices proscuitto finely chopped
1/2 zucchini grated
1 tablespoon Nuttalex dairy free butter (optional)
1 tablespoon almond milk
2 tablespoons millet flour
coconut oil to cook fritters

Instructions

Combine all of the ingredients into a bowl (except the oil for cooking) and mix well to combine
Turn on the oven to 140 degrees celcius to heat
Form small balls from the mixture
Heat a heavy based pan on the stove top and add the coconut oil, or oil of choice.
Add the fritter balls to the pan, ensuring the pan is not overcrowded
Use the back of a spatula to flatten the fitters to a disk shape and cook until golden on the bottom and then flip to cook on the other side
Cook the fritters in batches, adding the cooked ones to a lined baking tray in the warmed oven while the remaining ones are cooked
Serve as a side to a main meal. Give them a try for breakfast.

The Desiree potato is the one variety of potato I can eat while adhering to the Fast Tract SIBO diet I follow. It is also one of the few carbohydrates I can safely eat without suffering digestive issues. As such I am looking forward to making up a big batch of these fritters for a breakfast option of the days I have an exercise class and need some extra energy to get me through to mid-morning.

Have you turned a cooking disaster into a positive? I’d love to hear what it was in the comments below.