Want something quick, hot, tasty and good for you?! Of course you do! 🙂 These delicious potato cakes can be eaten topped with nut butter or jam, split and buttered, stuffed with your favourite filling or even just eaten plain… maybe to mop up your savoury sauces! Simple, less than five ingredients, wholesome and easy to make! Excellent! What are you waiting for!? 😛
2 large potatoes cooked (600g)
60ml milk of choice (I used unsweetened carton coconut milk)
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum (*optional)
3 tablespoons (25g) brown rice flour (*sub any light flour)
3 tablespoons (30g) chestnut flour (*sub any heavier flour)
Maldon sea salt (to taste)
Ground black pepper (to taste)
Mash the potatoes until smooth then add the milk (if the potatoes are still warm, warm the milk before adding).
Boil the potatoes until soft.
Rinse then drain under cool water.
Mash until smooth and creamy.
Mix in the baking powder, xanthan and flours until the mixture holds together well.
Mix in the flour (try different blends for a different taste)
This is the consistency you are looking for.
Season to taste with salt and black pepper.
Divide the mixture into 16-20 pieces, roll each into a ball then flatten slightly to make a nice fat cake. Lightly pan fry or bake at Gas Mark 4 (350f / 180c) for 25-30 minutes.
Roll the mixture into balls.
Flatten the balls into rounds.
Lightly fry in a pan (this is a non-stick pan so no oil was needed)
Pan cooked potato cakes almost ready!
Oven cooked potato cakes ready for munching!
Serve & Store
Delicious eaten straight from the oven.
Store covered (ambient or fridge) for up to five days.
Reheat in the toaster.
Use to mop up a curry, ratatouille, pesto based dishes or enjoy with breakfast.
Serve with nut butter, jam, cheese, houmous, marmite… anything! 🙂