While I don't have any barbeque recipes to share with you today, I do have a recipe for these fantastic corn and feta potato cakes. In all honesty, a potato cake is basically a fritter, and a fritter is basically a burger, no? So this is totally barbeque food (but please don't cook these on a barbeque).
I sometimes find fritters a bit too heavy and dense, but somehow adding potato to the mix actually made these lighter. I don't get it either, but they were lovely and soft and fluffy in the middle, and nice and crispy outside. Despite feta not being a cheese that I would usually think of as melting and crisping up in the same way that, say, cheddar does, the browned exterior of these potato cakes has that incredible rich taste of crispy cheese.
I'm going to warn you - the preparation of these fritters is foolproof, but the actual cooking may take a bit of practice to get perfect. I wouldn't recommend making these for the first time at a dinner party - perfect the method on your own first. Your pan needs to begin fairly hot, but once you add the mixture, it needs to be turned down to medium to give the batter a chance to cook through. When the batter is cooked, you can turn the heat up again to get a nice crispy exterior. I would suggest starting with one fritter first to work out the best temperatures to be cooking with, and then continuing with the rest of the mixture.
Once you get it worked out though, you'll have perfect potato cakes every time! Please don't let me put you off, because these were absolutely gorgeous. What's the worst that can happen?
ETA: Already people have told me that they've made these and had no problems at all. So maybe it was just me :)
Corn and feta potato cakes
Makes around 5 potato cakes
100g plain flour
1/2tsp baking powder
1/2tsp garlic granules
120ml semi-skimmed milk
200g potato, boiled and cooled
1 small onion, finely diced
140g feta cheese, well crumbled
100g sweetcorn kernels
Combine the flour with the baking powder and garlic granules, and season to taste with salt and pepper. Whisk in the milk a little at a time until the mixture is free of lumps.
Coarsely grate the cooked potato, or roughly mash it with a fork. Add the potato to the batter, along with the diced onion, crumbled feta, and corn kernels.
Melt a little butter in a frying pan, and add the mixture in dollops, each about the size of 2 tablespoons. Press each dollop down into a patty. Cover the pan with a lid (or another frying pan if you don't have a lid), and cook over a medium heat for 5 minutes. Use a spatula to carefully loosen them from the pan every few minutes to ensure they don't stick. After 5 minutes, uncover the pan, and turn the heat up a little. Continue to cook until the underside of each patty is nicely browned. Flip them over, and cook for a further five minutes, until the other side is also browned. Serve warm.