Potato And Parmesan Fritters

1. 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. 2

   Add egg yolk, cheese, and lots of seasoning to the potato and beat inches.

3. 3

   Divide into 8 equal balls and flatten into little cakes.

4. 4

   Tip the seasoned flour onto a plate and coat the potato cakes in the flour.

5. 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. 6

   Increase heat and fry capers until really crisp, but for no more than a minute. Drain on kitchen paper.

7. 7

   Lift the cakes onto warm plates, scatter with capers and serve with salsa verde and lemon wedges.

* Per serving · 4 servings · Values may vary.