Potato and Chorizo Fritters with Almond Sauce

Ingredients

• 1 large (about 225g) potato, peeled
• 1/2 hot chorizo sausage, finely chopped
• 1 tbs chopped flat-leaf parsley
• 1 egg
• 2 tbs plain flour
• 1/2 cup (55g) coarsely grated manchego
• Plain flour, extra, to dust
• Olive oil, to shallow fry

• Almond sauce

• 1 thick slice (about 60g) Italian-style bread, crust removed
• 1/3 cup (40g) almond meal
• 1 garlic clove, crushed
• 1 1/2 tbs lemon juice
• 1/3 cup (80ml) olive oil

Method

1. Cook potato in boiling water for 10 minutes or until just tender. Drain and set aside to cool slightly. Coarsely grate and place in a bowl with chorizo, parsley, egg, flour and cheese. Season with salt and pepper and stir to combine. Divide mixture into 8 balls, then flatten slightly to make patties. Place on an oven tray and cover with plastic wrap. Refrigerate to chill.
2. To make almond sauce, soak bread in cold water until soft. Squeeze out excess water. Place bread, almond meal, garlic, lemon juice and 2 tbs of water in a food processor and process until smooth. With the motor running, gradually add the oil in a thin, steady stream until well incorporated. Season with salt and pepper. The mixture will thicken on standing, so whisk in a little extra water to reach desired consistency.
3. Dust patties with extra flour. Heat enough olive oil in a large frying pan to reach a depth of 2cm. Place over medium heat. Cook patties for 2 minutes each side or until browned and cooked through. Transfer to a plate lined with paper towel. Serve immediately with almond sauce.