Potato Cakes

Hot, cold, plain or topped, potato cakes go with absolutely anything... try them lightly toasted, spread with butter and served with a cooked breakfast - divine!

5mins per potato cake
Makes 12
Easy
Suitable for home freezing

Ingredients

  • 200g mashed potato
  • 1 medium egg, lightly beaten
  • 2 tbsp Juvela Gluten-free White Mix
  • 2 tbsp olive oil
  • Method

    1. In a large bowl, mix together the mashed potato, egg and Mix.
    2. Heat the oil in a large frying pan, place metal pastry cutters into the pan and spoon 1 tbsp of mixture into cutters.
    3. Allow to cook for 1 minute before removing the cutters then cook for another couple of minutes until golden brown.
    4. Flip potato cakes to cook the other side.
    5. NB - If you don't have metal cutters, simply place the spoonfuls of mixture into the pan.