French · Lunch
Fried Potato Cakes (Gluten-Free)
Golden pan-fried potato cakes made from mashed potato bound with egg and gluten-free flour, seasoned with chives, nutmeg, and black pepper. The exterior turns crisp and deeply browned in butter while the inside stays soft and fluffy, served warm with a dollop of sour cream.
$2
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
310Calories
9.1gProtein
15.4gFat
35.2gCarbs
2.5gSugar
3.1gFiber
1089mgSodium
188mgChol
9.3gSat Fat
695mgPotassium
80mgCalcium
1.8mgIron
0.5mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Boil the peeled potato in salted water for 15 minutes until tender, then drain and mash smooth.
2
Build
Stir the egg, rice flour, chives, nutmeg, salt, and black pepper into the mashed potato until cohesive.
3
Chill
Cover and refrigerate for 10 minutes until the mixture firms up.
4
Fry
Melt the butter in a skillet over medium heat and fry the two patties for 5 minutes per side until deeply golden and crisp.
5
Plate
Transfer the potato cakes to a plate and serve warm with sour cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g potato, peeled and boiled
- 22 eggs, beaten
- 4 tbsp4 tbsp rice flour
- 2 tbsp2 tbsp chives
- 1/2 tsp1/2 tsp nutmeg
- 1/2 tsp1/2 tsp black pepper, freshly ground
- 1 tsp1 tsp salt
- 2 tbsp28g butter, for frying
- 4 tbsp60g sour cream, to serve
