Chorizo and potato fritters
You can also use russet burbank or spunta potatoes for this recipe. Note
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Cooking tools:
- Wok
- Saucepan
- Skillet
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Spatula
- Paper towel
Ingredients
- 2 teaspoons vegetable oil
- 1 (200g) chorizo sausage, chopped finely
- 1 small_piece (80g) brown onion, chopped finely
- 2 fresh small red thai chillies, seeded, chopped finely
- 2 medium_piece (240g) zucchini, grated coarsely
- 450 grams bintje potatoes, peeled, grated coarsely
- 1 small_piece (250g) kumara, peeled, grated coarsely
- 3 eggs, beaten lightly
- 1 cup (150g) plain flour
- 1 teaspoon sweet paprika vegetable oil, for deep-frying
- 1/2 cup (120g) sour cream
- 2 tablespoons sweet chilli sauce
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