Jersey Royal Potato & Samphire Fritters

Place the Jersey Royal potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes.

While the potatoes are cooking, roughly chop the samphire and set aside.

Drain the potatoes and return them to the pot. Mash thoroughly with the Jersey butter and Jersey milk until smooth. Season with salt and pepper to taste.

Stir in the chopped samphire, parsley, and chives into the mashed potato mixture.

Allow the mixture to cool slightly, then stir in the plain flour and egg until well combined.

Dust a clean surface with plain flour. Take a tablespoon of the potato mixture and shape it into a small, flattened fritter. Repeat with the remaining mixture.

Heat the vegetable oil in a large frying pan over medium heat.

Carefully place the fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.

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

Serve the Jersey Royal potato and samphire fritters immediately while hot and crispy. They are delicious on their own or with a dollop of locally made crème fraîche.