Gluten Free Potato Cakes recipe

I am a bit of a cook. I love to cook from scratch. Drives my husband nuts as I prefer to make my own sauces etc rather than buy them but I figure if you work to a recipe you can control what goes into your stomach and don’t end up eating lots of nasty things that you didn’t know had been added. It’s been tough whilst being pregnant because being in the kitchen has been making me ill so my wonderful husband has added ‘full time chef to wife’ whilst I have gotten over the nausea.

I follow a fair number of cooking blogs and Pinterest Pages and I particularly like Frugal Feeding which has some great recipes especially for people with dodgy stomachs (like mine) or intolerances so I asked Nick who writes the blog if I could share his awesome Gluten Free potato recipe and he said yes – so here it is – delicious!  I thought these would be great in the lead up to a race or training when you need some carbs 🙂

Gluten Free Potato cakes
Photo used with permission from Frugal Feeding

Makes 6-8

Ingredients:

• 500g day-old mashed potato

• 50g parmesan cheese, grated (omit if vegetarian)

• 1 tbsp cream cheese ( you can use the non dairy version if you need to)

• A small bunch of parsley or chives, finely chopped

• 1 clove of garlic, finely chopped

• 5-6 spring onions, finely sliced

• 40ml milk

• 1-2 tbsp gram flour, just enough to bind the ingredients

• Salt and pepper, a generous pinch

• Oil for frying

Method:

1. Take your cold mash and place it in a large mixing bowl along with the rest of the ingredients – add the gram flour last so its quantity can be easily judged. Mix the ingredients together thoroughly before shaping into “cakes”. Place the cakes in the fridge for 30-40 minutes.

2. Once your cakes are set firm heat a generous layer of oil in a thick-based pan. Fry the cakes until golden on each side, be careful when turning. Serve alongside a salad or slaw.

You can read Nick’s write up about potato cakes and more information on the original post page on his site. 

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