Spam Potato and Chilli Fritters with Pineapple Relish

Introduction & method

Spam® has something of a mixed reputation - some Pacific nations consider it a delicacy, while here in the UK many folk look down on it. I think it's a good-quality product, reasonably priced, easy to cook with and zero waste. This simple potato and Spam fritter recipe adds a bit of fire with some chilli peppers and the accompanying pineapple relish adds sweet sharpness.

Spam Potato and Chilli Fritters with Pineapple Relish Recipe

Make the Relish

Cut two slices, about 15mm (just over half an inch) thick from a small pineapple. Trim off the rocky grunge around the edges and char the slices on a hot grille or griddle plate. Cut around the hard woody core of each slice and then cut the flesh down into very small pieces.
Peel and dice the onion, finely chop the coriander and the jalapeños. Mix all the ingredients together and set aside.

Prep the Fritter Ingredients

Peel the potatoes and cut them into quite small chunks. Add to a pan of salted water, bring to the boil and simmer until tender, about 10-15 minutes. Drain and steam dry. Meanwhile, finely slice the spring onions, deseed and finely slice the chillies, and chop the coriander. Remove the Spam® from its can and cut it into small cubes.

Assemble the Fritters

Mash the potatoes a little, then add the other ingredients and mash thoroughly until you have a smooth mixture. Divide the mixture into 6-8 equally-sized balls. Form them into circular patties about 1cm (half an inch) thick.

Cook the Fritters

Heat about a centimetre of oil in a frying on medium heat. Add fritters and fry until golden on each side, 2-3 minutes. You don't want to crowd the pan so you may need to cook the fritters in batches. When cooked, drain the fritters on kitchen paper and serve with pineapple relish.