Jersey Royal Potato and Broccoli Fritters with Garlic Aioli

Boil the Jersey Royal potatoes in salted water until tender (about 15-20 minutes). Drain and let them cool slightly.

While the potatoes are boiling, steam or lightly boil the broccoli florets until tender-crisp (about 5 minutes). Drain and set aside to cool.

Once the potatoes are cool enough to handle, coarsely grate them using a box grater. You can leave the skins on for extra flavour and texture.

Chop the broccoli into small pieces.

In a large bowl, combine the grated potatoes, chopped broccoli, flour, egg, chopped parsley, salt, and pepper. Mix well until everything is evenly combined.

Heat the Jersey butter in a large frying pan over medium heat.

Form the potato mixture into small fritters (about 2-3 inches in diameter).

Carefully place the fritters into the hot butter, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and crispy.

Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil.

While the fritters are cooking, prepare the garlic aioli. In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Mix well. Add a little Jersey milk if you want a thinner consistency.

Serve the Jersey Royal Potato and Broccoli Fritters hot, with a generous dollop of the garlic aioli.