Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
Dips and chips. The ultimate party food and the ultimate appetite destroyer. If you’re going to fill up before dinner, though, do it the right way. Leave the corn chips and rice crackers on the shelf and instead whip up these quick and delicious potato fritters. For the price of a packet of chips (if that), you can have these hot and moreish appetite destroyers on the table in no time at all, where they’ll last all of three seconds. Alongside any one (or three) of our dips, make that a flat second.
As simple as potato fritters seem, they’re not without their pitfalls. The most common problem people encounter when making fritters is that they cook on the outside while staying raw in the middle. The cause: energy from the hot oil is wasted on evaporating the water in the vegetables instead of actually cooking them. One solution is to squeeze out excess water in the potatoes (or whatever vegetable you’re using) after grating them. This does work, but it also takes time.
We’re talking about potato fritters. They’re meant to be quick and easy. Instead of squeezing out excess water, do this: when you dollop a spoonful of the mixture into the hot pan, don’t press it down. This way, the moisture turns to steam and threads its way easily through the lightly stacked slivers of potato, cooking them through. It’s basically frying and steaming the fritter at the same time. When you flip the fritter over to cook the other side, that’s when you can press it down with the back of a spatula. Golden on the outside, creamy in the middle. Easy.
Now to our potato fritter recipe.
Pay attention because this gets tricky.
Grate the potatoes coarsely. Don’t bother peeling them or wringing them out; just pop them in a bowl and mix the salt through. These are fritters, for crying out loud; they should be done already!
Heat the oil and butter in a wide, shallow frying pan. When the pan is hot, dollop in dessert-spoonfuls of the potato mixture. Don’t press down; just let them sit in the oil, frying and steaming at the same time. Depending on the size of your frying pan, you may need to do this in batches.
Cook for around eight minutes and then flip over. Now you can squish these little beauties into fritters with the back of a spatula. Fry for another six minutes, then remove to a plate lined with paper towel. Keep warm until all the fritters are cooked.
Surround the plate with a selection of your favourite Monjay dips and watch them disappear. These fritters can be served hot, cold or anywhere in between. Also great with some pickled veg, like broccoli stems or beetroot.
Save the chips for another time.