Potato and Parmesan Fritters

Oh my yum, but these are good... A very nice starter or accompaniment with drinks from delicious magazine's Italian issue. Serve with shop-bought salsa verde and lemon wedges. Serving size is for 4 people as a side dish, or 16 for a buffet appetizer.

• Ready In: 30 mins
• Serves: 4
• Yields: 16 fritters

Ingredients

• 700  g potatoes, cut into chunks
• 1  large  egg yolk
• 50  g parmesan cheese, finely grated
• 25  g plain flour, seasoned
• 2 -3  tablespoons  vegetable oil, for frying
• 1  tablespoon capers

Directions

1. Put potatoes in a pan of cold, salted water, bring to a boil and simmer 12-15 minutes or until tender. Drain well and pass through a ricer or sieve set over a bowl.
2. Add egg yolk, cheese, and lots of seasoning to the potato and beat inches.
3. Divide into 8 equal balls and flatten into little cakes.
4. Tip the seasoned flour onto a plate and coat the potato cakes in the flour.
5. Add oil to a large frying pan (it should cover the base - you may need to add more than stated) and set over a medium heat. Fry potato cakes in batches for 2 minutes each side until golden and hot throughout. Drain on kitchen paper.
6. Increase heat and fry capers until really crisp, but for no more than a minute. Drain on kitchen paper.
7. Lift the cakes onto warm plates, scatter with capers and serve with salsa verde and lemon wedges.