Potato fritters

I had some cold potatoes in the fridge, and no plans for lunch... So I made these fritters. Simple, and tasty - crisp and golden on the outside, soft and fluffy inside. I ate them with a few slices of bresaola and sauce remoulade, but a more typical Swedish meal would include fried bacon and lingonberry jam. (And no sage)

I made these to enjoy with Dante, and he's too young for salt. If cooking for anyone but a baby though, definitely add salt.

Potato fritters
Makes 8-10

5 large, cooked potatoes
1 egg
1 tbsp cream
2-3 tbsp all-purpose flour
Fresh sage, finely chopped (as much as you want)
Salt

Butter and oil for frying

Mash the potatoes with a fork. Mix with th egg and cream, and then flour. Finally add the sage and salt, if using.

Shape large patties, and fry in a mixture of butter and olive oil for about three minutes in each side. They should be lightly golden and crispy.