For the fritters
100g/3½oz leftover baked, boiled or raw potatoes, such as King Edward or Maris Piper, grated
½ tsp caraway seeds
2 scallions, thinly sliced (green end only)
1 tbsp chopped chives
50g hard cheese, such as parmesan, finely grated
1 egg, beaten
3½ tbsp cold water
50g/1¾oz gluten free self-raising flour
sunflower oil , for deep frying
For the fritters, put the potatoes in a bowl and season with salt, pepper and the caraway seeds.
Mix in the chives and cheese. Pour in the egg and water, stir, then mix in the gluten free flour to make a thick batter.
Pour 2.5cm/one inch oil into a deep saucepan and heat to 180C/350F.
To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and turn golden-brown after a minute or so.
Watch the pan. Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm.
Transfer to kitchen paper using a slotted spoon. Sprinkle with the scallions (green end only) and serve.
Recipe adapted from: Good Food