Crispy ham and cheese potato fritters everyone will love

Makes 10–12 fritters

Prep: 15 minutes

Cook: 15–20 minutes

Ingredients

• 2 cups cold mashed potatoes (about 500g)

• 1 cup grated tasty cheese

• 100g diced ham

• 2 spring onions, finely chopped

• 1 large egg

• ¼ cup plain flour, plus extra if needed

• ½ teaspoon garlic powder

• Freshly cracked black pepper, to taste

• 2–3 tablespoons olive oil or vegetable oil, for frying

• Sour cream or tomato relish, to serve (optional)

Method

1. Place the cold mashed potatoes in a large mixing bowl. Add the grated cheese, diced ham, spring onions, egg, flour, garlic powder and black pepper.

2. Mix everything together until well combined. The mixture should be thick enough to shape into patties. If it feels too soft or sticky, add another tablespoon or two of flour.

3. Using your hands, shape the mixture into 10–12 small patties, approximately 1.5cm thick.

4. Heat a little oil in a large non-stick frying pan over medium heat.

5. Working in batches, carefully place the fritters into the pan, leaving enough space to turn them easily.

6. Cook for approximately 3–4 minutes on each side, until golden brown and crisp. Turn gently using a spatula to prevent them breaking apart.

7. Transfer to a plate lined with paper towel. Repeat with the remaining fritters, adding a little more oil as required.

8. Serve warm with sour cream, tomato relish or your favourite dipping sauce.

Tips for perfectly crispy fritters

Cold mash works best: Refrigerated mashed potatoes are firmer and easier to shape. If you’ve just made a fresh batch, allow it to cool completely before mixing.

Don’t make them too thick: Slightly flattened patties develop a lovely golden crust without becoming too heavy in the middle.

Keep the heat moderate: Cooking over medium heat gives the fritters time to heat through while allowing the cheese to melt without burning the outside.

Try different fillings: Swap ham for cooked bacon, add a little grated parmesan or throw in some finely chopped parsley. Leftover cooked vegetables can also work well, provided they’re not too watery.

Make them in the air fryer: Lightly spray the fritters with oil and cook at 190°C for approximately 10–14 minutes, turning halfway through. Cooking times will vary depending on your air fryer and the thickness of the patties.

Storage: Refrigerate cooked fritters promptly in an airtight container for up to two days. Reheat thoroughly until piping hot.

The best part? These little golden beauties are just as delicious tucked into a lunchbox as they are served straight from the frying pan.