For the fritters 500g potato, grated and drained out the excess moisture (we love Wilcox Vivaldi Gold)
6 rashers streaky bacon, chopped (we love Hellers)
6 stalks of sweet stem broccoli, cut into small pieces (we love The Fresh Grower)
½ small onion, chopped
1 sprig rosemary, leaves chopped (we love Superb Herb)
A handful sage, chopped (we love Superb Herb)
½ cup plain flour (we love Chantal Organics)
1 teaspoon garlic powder
Avocado cooking oil (we love Olivado)
Fry the bacon with a drizzle of avocado cooking oil in a frying pan over medium high heat for 1-2 minutes. Add the onion, broccoli, rosemary, sage and garlic powder. Continue to stir fry for a further 2-3 minutes until the vegetables are soft. Set aside to cool slightly.
In a large mixing bowl, mix the grated potato, bacon & vege mixture, egg, salt and pepper. Add the flour and combine well.
Heat a generous drizzle of oil in a frying pan over medium hot heat. Spoon in the fritter mixtures. Cook for 4-5 minutes each side or until cooked through, crisp outside and golden.