Peri-peri cheese and potato fritters

Published Jul 2, 2022



For the potato cake:

2 medium potatoes, grated

½ medium-sized onion, grated

15ml peri-peri

125ml or ½ cup breadcrumbs

1 large egg

125ml or ½ cup mature cheddar cheese, grated

2.5ml or ½ tsp salt

250ml or 1 cup cooking oil (for pan frying)


60ml or ¼ cup crème fraiche

125ml or ½ cup charred sweetcorn kernels

½ avocado

3-5 rashers crispy streaky bacon

4 sprigs fresh coriander

2 fresh lime wedges


Place the grated onion and potato into a colander lined with a paper towel. Squeeze it to get as much moisture out as possible.

Place the grated potato and onion in a bowl with the Robertsons peri-peri, breadcrumbs, egg, cheese, and salt. Mix together thoroughly.

Place a non-stick or cast-iron skillet on the stove at a high heat.

When the oil is hot, shape the cakes by hand & fry until golden and crispy on both sides. Remove from the pan and on to paper towels to drain off excess oil.

Top with crème fraiche, crispy bacon, charred sweetcorn, sliced avocado, coriander, and a squeeze of fresh lime.

Recipe -

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