First make the sauce: it is best to use a pestle and mortar, although a very small food processor will work at a pinch. Place the garlic, chopped chilli and sugar in the mortar and pound everything together. Add the lime zest and pound again. Mix in the citrus juices and fish sauce, and it’s ready. Set aside.
Coarsely grate the potatoes and mix with the onion, then squeeze out excess moisture – the more you get out the better. Place in a bowl and add the poppy seeds (the eyes!), the egg, flour, baking powder and salt. Mix well and leave to rest for 10 minutes.
Heat vegetable oil to a depth of 6cm in a
The fritters are best eaten hot. Serve with the sauce.
© 2007 Peter Gordon. All rights reserved.