Ingredients About 2 cups of mashed potato
½ grated carrot
1 spring onion, chopped
50 g grated cheese
1 egg (optional)
3 tbsp plain flour
½ Chorizo, cut in slices
1 sweet corn on the cob, chopped in half
Cut the corn off the cob with a sharp knife.
If you have left over potato mashed, add half a grated carrot, a chopped spring onion (green part), and the grated cheese.
If mixture is too dry, add a small egg and flour
If it is very dry, add a small egg however you may then also need a bit of flour to bind the pancakes. Add salt and pepper to taste.
Form them into round balls, flatten slightly and dip into the flour.
Cut the chorizo into slices and put in a frypan -there is no need for oil if it is a fat free pan.
Cook the chorizo until it is browned on one side, turn, push to one side, and then add some oil and the potato pancakes, flattening them to the thickness you want.
Brown on both sides but do not turn until they are browned or they do not go crisp. You may need to add some extra oil.
Microwave the sweet corn for about a minute on high, and serve all together.
A lovely combination of flavours. Any left over pancakes can be eaten cold or put on sandwiches the next day.