I was hoping that this week I'd be posting a great pasta recipe, but it's not ready for prime time yet :-( So, here is different recipe, that I think is tasty comfort food at this time of year, and definitely economical in terms of time, effort and money. And that leaves more time and money for Christmas shopping, ho ho ho. This is a mashed potato fritter, and ideally you would be using leftover mashed potatoes that you just happened to make extra of to save yourself some time. This rarely happens to me, but it's nice to think about. Instead, I'm going to include my 12 minute mashed potatoes tip in this post before we get to the fritters. It's almost as fast as having leftovers!
Microwave Mashed Potatoes
8 large potatoes peeled and sliced in halves or quarters (any type but russet)
1-2 cloves garlic peeled and crushed (optional)
1 1/2 cups water (roughly)
Put the potatoes, garlic and water in a large ceramic microwave safe dish with a lid that fits well. Put in the microwave for 10-14 minutes until the potatoes are cooked through. The total time will depend on your microwave power rating and the size of the potato chunks - with quarters taking less time than halves. When done, you can drain off all of the remaining water and mash the potatoes with whatever you like to use (butter, yogurt, sour cream, milk, etc.) or leave some of the water to mash in - this will increase the amount of garlic flavor you get if you included it. Add salt and pepper, and mash to your preferred consistency. For fritters, smoother is better than extra chunky.
Potato Fritters with Corn and Chorizo
1/2 pound chorizo
2 cups soft mashed potatoes
1 1/2 cup frozen corn (I used my Locavorious share)
1/3 cup diced roasted red pepper
1 tsp ground cumin
1/2 tsp dried red pepper
1/3 cup chopped scallions
1/4 cup chopped flat leaf parsley (you could also use cilantro)
Cook the chorizo (if you have the type in a the sausage casing, I'd slit it open and cook it loose so you get crumbles), and warm up the corn. My preferred method is actually to put the chorizo, corn and red peppers together in a 400 degree oven in a flat glass baking dish (I don't mix them all together) and roast until the chorizo is cooked - 15 minutes or so - and the corn lightly browned. But you can cook the chorizo separately, and saute up the red peppers in a little oil and warm up the corn in aboiling water or a microwave if you prefer. Then, mix everything on the list together, adding salt and pepper to the mashed potatoes if you just made them, and form into patties. You can pan fry these in a little olive or corn oil, or if the oven is hot from the cooking the chorizo, go ahead and oven fry them. You can do this by putting some butter, vegetable oil, or a combination in the bottom of a glass baking dish, letting it heat up in the 400 degree oven, and the placing the patties in the hot dish. Put back in the oven for 10 minutes, turn over the patties and cook for 8-10 minutes more and you're done. Serve with a nice green salad with a vinaigrette dressing. Easy, and tasty. DeeDee