Cook the potatoes in a large saucepan of salted, boiling water for 15-20 minutes until soft and tender. Drain and allow to steam for a few minutes. Mash in a large mixing bowl.
Add the egg, cornflour and seasoning and mash well again until smooth and combined. Heat the vegetable oil in a large shallow frying pan over a moderate heat until hot.
Roughly shape the potato mixture into small round fritters. Shallow fry the fritters in batches for 2-3 minutes on one side until lightly browned, turning and cooking on the other side for another 2-3 minutes.
Drain on kitchen paper and keep covered loosely with aluminium foil. Stack on serving plates and garnish with the sliced chilli pepper before serving.