Pesto Eggs
- 5 mins
- 1
- Easy
Go back
Potato Cakes
Hot, cold, plain or topped, these gluten free potato cakes go with absolutely anything... try them lightly toasted, spread with butter and served with a cooked breakfast - divine!
-
Cook: 5 mins
Prep: 5 mins - 12
- easy
- Suitable for home freezing
Go back
Potato Cakes
Hot, cold, plain or topped, these gluten free potato cakes go with absolutely anything... try them lightly toasted, spread with butter and served with a cooked breakfast - divine!
-
Cook: 5 mins
Prep: 5 mins - 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
- In a large bowl, mix together the mashed potato, egg and Mix.
- Heat the oil in a large frying pan, place metal pastry cutters into the pan and spoon 1 tbsp of mixture into cutters.
- Allow to cook for 1 minute before removing the cutters then cook for another couple of minutes until golden brown.
- Flip potato cakes to cook the other side.
- NB - If you don't have metal cutters, simply place the spoonfuls of mixture into the pan.
Reviews (0)
No reviews yet. Be the first.
Leave a review
Shop online
Fill a box with our award-winning gluten free foods and we’ll deliver it to your door.
Shop now