Prep: 20 mins
Cook: 20 mins
Servings: 4 - 6

BBQ Potato & Chorizo Fritters

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Grated potato combined with shallots, chorizo, garlic and smoked paprika, these delicious fritters are cooked on the barbecue on a plancha in the chorizo oil for a double hit of smoky flavour.

Start cooking

Ingredients

150g chorizo, finely chopped
1kg Nanna Tate potatoes, peeled
2 shallots, finely chopped
2 garlic cloves, finely grated
1 egg
2 tbsp cornflour
1 tsp smoked paprika
1 tsp fine sea salt
1/2 tsp black pepper
1/2 bunch parsley, finely chopped, plus extra to serve
olive oil, for frying
1/2 lemon, cut into wedges, to serve

Let’s get cooking!

Step 1 of 4
RENDER THE CHORIZO

In a frying pan, fry the chorizo for about 5 minutes over a medium heat until its oil renders and the edges start to crisp. Remove the chorizo and with a slotted spoon and reserve the rendered oil for cooking on the barbecue – you can do this step on the barbecue if you prefer.
Step 2 of 4
PREP THE FRITTERS

Grate the potatoes, place them into a clean tea towel or muslin cloth and squeeze out as much liquid as possible.

In a large bowl, combine the squeezed grated potato and crispy chorizo, the remaining ingredients (except the lemon) and mix thoroughly until it holds together.

Form into patties about 8-10cm wide and 2cm thick. Set aside onto a tray ready to cook.
Step 3 of 4
COOK THE FRITTERS

Set up a barbecue for direct grilling and preheat a cast-iron plancha or pan on the direct side of the grill with the lid down – you want the temperature to be around 180-200°C.

Cook the fritters on the preheated plancha in the reserved rendered chorizo oil for about 4-6 minutes, carefully turning halfway and adding a little oil if needed – they should be golden brown with crisp edges and cooked all the way through. You can squash them down with a fish slice to encourage them to crisp up.
Step 4 of 4
FINISH & SERVE

Arrange on a platter and squeeze over the lemon juice, chopped parsley and flaky salt. Serve with your favourite condiments (we’ve gone for an equal parts-mix of mayonnaise and sriracha).