Cheese & Onion Potato Fritters

Boil some water and add the potatoes. Cook until fork tender. Drain off then season with salt and pepper, (add less or no salt if making for infants). Add the garlic granules, smoked paprika, breadcrumbs and mustard. Using a potato masher mash up the potatoes.

Allow to cool for a couple of minutes and make a small well in the center and crack in the egg and add the grated cheddar. Mash up quickly until completely combined through the potatoes and smooth. Add in the spring onions. Fold through the mashed potatoes using a wooden spoon. Set aside and allow to cool completely.

Heat up a skillet or frying pan over a medium high heat. Wet your hands (I find it best to keep a tap running), then roll the potato mixture into balls between your palms. Wetting your hands prevents the mixture sticking to you and you'll get a smoother texture on the outside.

Once the skillet is nice and hot add in some butter. Once melted add in batches of the patties, you'll be able to cook around three at a time, place them in gently spaced out then using the back of a spatula gently push them down into a circle shape. Turn the heat down to medium. Allow to gently fry for around 3 minutes until golden and slightly browned then flip over and fry the other side.

Serve the patties up whilst warm. Ideal served with crispy smoked bacon or with a poached egg on top. Enjoy!