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Kathy
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Potato CakesAgain, from the "Free from" book in the breakfast section.
Parsnips can be substituted for the potatoes.
680grms/5 cups potatoes
60ml/3 rounded tbsp rice flour
black pepper
15ml/1tbsp olive oil
extra rice flour for shaping
Peel, chop and cook the potatoes till soft.
Sieve and keep the liquid. Mash the potatoes until smooth using a little of the cooking liquid or soya milk to moisten.
Add the rice flour and pepper and mix well.
Roll handfuls of the mix into balls using the rice flour to stop it sticking to your hands. Flatten the ballls into cakes about 1 1/2cm/1/2" thick
Fry the cakes in a little oil until they begin to brown (about 5 mns). turn and fry the other side. Serve spread with butter or marg or to accompany other breakfast dishes.
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