Chilean Kelp and Golden Potato Fritters with Radish Pebre

Instructions

1. 1

   1. Rinse the dried kelp under cold water. Soak it in 1.5 liters (6 cups) of water for 15 minutes. Then cook it in the same water in a pot over medium heat for 15 minutes, until tender. Drain very well, let it cool slightly, and finely chop it.

2. 2

   2. While the kelp cooks, boil 150 g of potato in water until very tender, about 12 to 15 minutes. Drain and mash into a thick puree. Grate the remaining 350 g of potato on the coarse side of a grater and squeeze it with your hands or a clean towel to remove excess liquid.

3. 3

   3. Heat 1 tablespoon (15 ml) vegetable oil in a skillet over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic and cook 1 minute more. Add 1 teaspoon merken, the cumin, half the salt, and half the black pepper. Cook 1 additional minute and let cool slightly.

4. 4

   4. In a large bowl, combine the chopped kelp, grated potato, mashed potato, the warm onion mixture, beaten eggs, gluten-free oat flour, 2 tablespoons chopped cilantro, the remaining salt, and the remaining black pepper. Mix well until you have a moist but shapeable mixture. Let it rest for 5 minutes if needed.

5. 5

   5. In another bowl, make the pebre by mixing the tomatoes, radishes, remaining cilantro, lemon juice, 1 tablespoon (15 ml) vegetable oil, and the remaining teaspoon of merken. Stir and adjust salt if needed. Set aside.

6. 6

   6. Shape the mixture into 8 evenly sized fritters, pressing firmly with your hands. For a more even shape, flatten them to about 1/2 inch thick.

7. 7

   7. Heat 2 tablespoons (30 ml) vegetable oil in a large nonstick skillet over medium heat. Cook the fritters for 4 to 5 minutes per side, in batches if needed, until deeply golden and firm on both sides. Lower the heat slightly if they brown too quickly.

8. 8

   8. If you want to keep them warm while finishing the batches, place them on a tray and hold them in the oven at 200 °F / 95 °C for up to 10 minutes.

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   9. Serve the fritters hot with the radish pebre spooned over the top or on the side. Finish with a little extra cilantro if desired.