Fritters & patties

2 medium potatoes, peeled and quartered
2 tbsp butter, extra
1 medium onion, peeled and finely chopped
300g smoked fish, flaked into small pieces
1 egg, lightly beaten
2 tbsp chopped parsley
1/2 c flour
2 eggs, lightly beaten, extra
1 c breadcrumbs

Place the potatoes in a small saucepan, cover them with cold water and bring to the boil. Simmer the potatoes for 10 minutes, or until they are just soft. Drain, mash the potatoes with a fork and set aside.
Melt the some butter in a medium-sized frying pan over a medium heat. Add the onion and sauté until it is cooked and soft. Remove the pan from the heat.
In a large mixing bowl, place the onion, fish, potatoes, egg and parsley. Mix to combine well then form the mixture into 8 fish patties.
Dip the patties in the flour, then the extra eggs and coat them in the breadcrumbs.
Melt some butter and oil in a frying pan. Gently fry the patties until they are golden.

420g can creamed corn
1 egg
3/4 cup flour
3/4 tsp baking powder
Salt and pepper
Pinch nutmeg, optional
Butter, oil or fat for frying

Combine corn and egg in a bowl. Sift in flour and baking powder, and beat until smooth. Season with salt and pepper. Heat sufficient oil or fat in a frying pan to cover base. Drop in batter from a tablespoon and cook until golden-brown on both sides. Drain on absorbent paper. Great hot or cold.

1/2 onion, chopped & sautéed
3/4 cup flour
1/2 teaspoon baking powder
1/2 tsp salt
1 egg
Freshly ground black pepper
1 c roughly chopped tomatoes (or tinned)
1/2 tbsp canola oil

Mix the flour, baking powder and salt in a bowl and make a well in the centre.
Add the eggs, and pepper. Mix to form a soft dough, add the onion and tomatoes, and mix vigorously to achieve a sloppy mix.
Heat a little oil in a non-stick frying pan. Spoon in tablespoon sized portions of the tomato mixture to make fritters.
Turn over when the fritters begin to bubble.
Cook the other side until it is golden brown.
Place on a paper towel and keep warm, repeat until all the mixture is used.